We took these crackers on our weekend getaway to the coast last month. They were a great snack with guacamole and cashew butter (not together, of course).
And my bf says they are the best ones yet!
#almondflour #sweetpotatoflour #ginger #lemonjuice #eggs #oliveoil #garlicpowder #seasalt #tahini
This recipe follows closely with my recipe Garlic Cilantro Crackers but I opted for a version with sweet potato flour instead of tapioca this time. I had picked up a few packages at my local Asian market and wanted to try the flour out.
I also used sweet potato flour on the mat and rolling pin and put a bit of olive oil on my hands.
Not as pretty but it was like baking in a snow storm! Your pieces will want to jump around a bit when you cut them, the sweet potato flour is so soft and light.
Bake for 9-11 minutes at 350 degrees until they start to turn golden. They had just the right amount of lemon and ginger flavor with a light crispy texture.
They went quickly and these have turned out to be one of my favorite crackers to make!
Here are a few other cracker recipes to try:
Lemony Ginger Crackers
Prep Time
20 minutes
Cook Time
9 minutes
Total Time
29 minutes
Course: Snack
Cuisine: Gluten Free, No Dehydrator Needed, Paleo, Soy free, Vegetarian, Whole Food
Servings: 80 Crackers
Ingredients
- 1 2/3 cups almond flour
- 1 2/3 cups sweet potato flour
- 2 eggs
- 1 juice of lemon
- 1 tablespoon olive oil
- 2 tablespoons tahini or nut butter
- 1/4 teaspoon sea salt
- 1/2 tablespoon garlic powder
- 1 tablespoon heaping grated ginger
- 1 teaspoon sea salt
Instructions
- Blend everything in your food processor. If using a mixer, blend everything but the flours first and then add them slowly to the mix. It should come together as a ball of dough. If it is too sticky to roll out, add a bit more sweet potato flour to shape it into a ball.
- On a silpat or non-stick sheet, sprinkle some sweet potato flour and roll out the dough evenly to 1/8-1/4 inch thickness. You can sprinkle on extra salt at this point it you want.
- Cut into squares.
- Bake at 350 degrees until they start to turn golden. The outside ones will turn first.
- Remove and let cool.
- Store in an air tight container.
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