Cinnamon Sweet Potato and Oat Crackers
Yields: about 4 cups Hands On Prep Time: 30 minutes Total Time: 1 hour 15 minutes
These crackers are filled with cinnamon sugar goodness on the outside, and loaded with nutritious ingredients on the inside! Sweet potatoes are high in fiber, vitamins A and C, and oats are an excellent source of protein, iron and fiber.
1/2 cup sweet potato diced (skin on)
1 cup old fashioned rolled oats
3 tablespoons butter
2 tablespoons coconut oil
1/4 cup cane sugar
2 teaspoons unsulphured molasses
1/2 cup whole wheat pastry flour
1/2 cup unbleached white flour (plus a little extra for rolling out dough)
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 tablespoon water
2 tablespoons cane sugar
1/2 teaspoon ground cinnamon
1. Chop sweet potatoes and steam until soft. Let cool.
2. In a bowl, combine the dry ingredients (whole wheat flour, unbleached white flour, cinnamon and salt).
3. Place cooked sweet potatoes, oats, butter, sugar, molasses, coconut oil, in a food processor, and process until combined.
4. Slowly combine the dry ingredients into the food processor (with the sweet potato mixture), adding 1 tablespoon of water slowly. Pulse until a crumbly dough forms.
5. Remove from food processor. Form dough into a rounded square, about 4 inches by 4 inches, and wrap in parchment paper. Place in the refrigerator for 30 minutes to chill.
6. Preheat oven to 450 degrees Fahrenheit. Remove dough from refrigerator.
7. Roll out to about 1/8 of an inch, even a little thinner for crispier crackers. It may be necessary to dust the rolling pin and/or rolling surface with some extra flour (all purpose is less bitter, with a more neutral flavor).
8. Using a hand-held pizza cutter, roll through the dough, creating 1 inch by 1 inch crackers.
9. Place crackers on a silicone mat or parchment paper lined baking tray. Mix together 2 tablespoons of cane sugar and 1/4 teaspoon ground cinnamon. Sprinkle over unbaked crackers.
10. Bake at 450 degrees for about 9-11 minutes. Remove from oven and let cool. Store in an airtight container. Crackers are best if eaten within a few days.
Years ago, I was a sucker for salty and savory snacks, easily passing up any sweet treat. Ever since having children, I have not been able to easily resist a sweet snack. I don’t know why I am quick to associate it with motherhood, but I do. I noticed this craving at the height when I was nursing. Salty food only made me thirsty, but a nice piece of chocolate – well, that just hit the spot!
Anyway, over the years I am more and more aware of how sugar affects me personally. Also, I am aware for my kids. I am not at the point where I am going to completely give it up, nor can I keep my kids away from it all together. However, if there are areas where I can reduce the sugar or swap out the snacks from processed sugary treats to ones with a bit more nutrition, I’m all for it!
So, that’s where these crackers come in. A year (or maybe even two) ago, I tried my hand at sweet potato date crackers, and somehow, I made a cookie. It was a good cookie, but still a soft cookie. It was such a good cookie, I forgot about my original mission, until now.
These little bites are crunchy, and not too sweet. They are really filling, so as much as your taste buds may keep saying, “more, more”, the satiety line kicks in from all of the nutrient dense ingredients – sweet potatoes, oats, coconut oil. And still, there is the ever famous duo of cinnamon sugar that make you feel like you’re having a real treat!