Sweet Potato Crackers

How about a gluten free healthy crackers perfect for munching any time of the day? I have used a combination of oats flour and amaranth flour which are both gluten free. But feel free to use whole wheat flour or all purpose flour. This is extremely crisp and light with a subtle sweetness from the mashed sweet potato, but at the same time, has a distinct slightly bitter flavour of oats flour ( atleast thats what my mom said after tasting them 🙂 ).

Ingredients:

• Sweet potato mashed 100 gm
• Oats flour 75 gm
• Amaranth flour 25 gm
• Salt to taste
• Cumin seeds 1/2 tsp
• Coriander leaves chopped 1-2 tbsp
• Ghee 2 tsp or more

Method:

• Steam cook the sweet potato and mash it well.
• Add the flour, salt, crushed cumin seeds and finely chopped coriander leaves into it and knead into a dough.
• Add ghee or butter or oil as required to make a smooth dough.
• Allow the dough to rest for half an hour atleast.
• Line a baking tray with parchment paper and preheat the oven at 160-170 degree Celsius.
• Pinch a ball of the dough and roll it between 2 layers of parchment paper into a smooth and thin disc.
• Using a cookie cutter or knife or pizza cutter, cut into desired shapes.
• Poke holes on it uniformly using a tooth pick or fork.
• Arrange the crackers on the baking tray neatly.
• Bake in the preheated oven for 15-18 minutes or till it looks golden. Keep a watch after 12-13 minutes. If they are rolled very thin, it might burn quickly.
• Remove from oven and let it remain in the tray for few more minutes.
• Transfer onto a cooling rack and allow it to cool well.
• Store in airtight containers. Enjoy with your cuppa or coffee.