Sweet Potato Crackers

Source

The Coconut Mama

Ingredients

Display units in Metric

¹⁄₂	cup	cooked sweet potatoes
2		egg whites (I'm sure 2 whole eggs would work, but I had extra egg whites I needed to use)
¹⁄₄	cup	coconut oil or butter
¹⁄₄	teaspoon	sea salt
¹⁄₂	teaspoon	baking soda
5	tablespoons	coconut flour

Pre heat oven to 350 degrees.

Using a food processor or electric mixer and mix all ingredients together into a smooth paste.

Spread cracker mixture over a parchment lined baking sheet.

Spread 1/4 inch thick.

Bake for 15 minutes. Take baking sheet out of the oven and score half baked dough into cracker sized pieces. Spread a tablespoon of melted coconut oil over crackers. Sprinkle with sea salt and return back to oven to bake until crispy, 7-10 minutes. Serve immediately. After a few hours some of the crackers will soften and will need to be re-baked to crisp up.

Pre heat oven to 350 degrees.
Using a food processor or electric mixer and mix all ingredients together into a smooth paste.
Spread cracker mixture over a parchment lined baking sheet.
Spread 1/4 inch thick.
Bake for 15 minutes. Take baking sheet out of the oven and score half baked dough into cracker sized pieces. Spread a tablespoon of melted coconut oil over crackers. Sprinkle with sea salt and return back to oven to bake until crispy, 7-10 minutes. Serve immediately. After a few hours some of the crackers will soften and will need to be re-baked to crisp up.

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