This is the season when cocktail, appetizer, and potluck parties abound. I LOVE getting together to mingle and reconnect with those I haven’t seen much throughout the year. I don’t love having to hunt down the individuals that brought each dish, asking for a list of ingredients, or resorting to only eating one food the entire night – my own.
Several hosts of parties I have recntly been to have been really intentional about catering to their guests’ food sensitivities and allergies. I am SO grateful for their thoughtfulness. But just to be on the safe side, I like to stash a bit of food in my oversized clutch to have as backup. And, being aware that I may be mingling with people who have very severe allergies to nuts, I want to ensure that the food I bring, like these seedy grain free crackers, is safe to snack on with others.
These crackers were developed out of my need to have a grain free cracker that could stand up to a little dipping, spreading, piling and crunching. While they are not your standard crispy, flaky cracker, they are a delicious alternative. I have made several batches, experimenting with different ingredients and flavors, but this is by far my favorite. They are easy to make, and keeping an eye on them while baking ensures that they don’t get burnt around the edges.
I love eating these seedy grain free crackers with all of my favorites: hummus, salsa, guacamole, boursin, and other delicious cheeses. They are a great addition to any potluck; or, hoard them for yourself to use on the safe dips and spreads at the next buffet table you find yourself standing in front of. No one will think it’s weird that you are pulling crackers out of yours, or your partner’s purse… I promise!
Six Seed Sweet Potato Crackers
(A Grow. Cook. Eat. Share. original recipe)
Prep. time: 30 minutes
Bake time: 30-35 minutes
Makes: Two large baking sheets (6-8 servings)
1/2 cup cooked sweet potato or yam (I put one or two in the oven when I am baking something else, so that I have it ready in the fridge for when I need it.)
1/4 cup grated parmesan or other hard cheese (If you have a sensitivity to dairy, this would be a great time to try a hard sheep or goat’s milk cheese, if you can tolerate it.)
1 farm fresh egg
1 1/2 cups raw pumpkin seeds
1/2 cup raw sunflower seeds
2 Tablespoons hulled hemp seeds
1 Tablespoons flax seeds
1 Tablespoon chia seeds
1 Tablespoon sesame seeds
1/2 teaspoon fresh rosemary, minced
1 teaspoon sea salt
1/2 – 1 teaspoon fresh cracked pepper (depending on how much peppery flavor you like)
1. Preheat the oven to 350 F degrees (180 C). Combine seeds, salt, pepper, and minced rosemary in the bowl of a food processor, and pulse several times until the seeds are the desired consistency. (I like mine crunched but still slightly recognizable.)
2. Add the sweet potato or yam, the egg, and the grated cheese, and puree until smooth and well combined. Scrape down the edges as necessary to be sure everything is combined.
3. Place half of the dough in the center of a large sheet of parchment and then cover with another sheet of parchment.
4. Press the dough down between the parchment paper, first with your hands to spread it out, and then with a rolling pin. This takes some time to work all the parts of the dough until it is evenly distributed to the edges. You want the dough to be close to the thickness of a pumpkin seed. (The thinner they are, the crispier they will be.)
5. Gently peel back the top sheet of parchment. Using a knife or a pastry cutter, score (cut) the crackers into squares or rectangles. Then lift the sheet of parchment that the crackers are on, and place them onto a large cookie sheet.
6. Bake the crackers for 15 minutes, rotating if necessary to prevent the edges from burning. While the crackers are baking, do the same with the other half of the dough, and bake those for 15 minutes as well.
7. Once the crackers are out of the oven, allow to cook for several minutes before breaking them apart along the scored edges.
8. The crackers from the center of the pan may still be slightly soft, so re-bake those, along with the crackers from the middle of the second cookie sheet, for five minutes more.
9. These can be stored on the counter (covered, but not sealed) for up to a week, or longer in the fridge. If they have gone slightly soft, pop them back into the oven for several more minutes before serving.