Friday, 12 October 2012
Gluten free sweet potato crackers
I’ve been a bit slow on the blog updates of late, a change of season cold and general PhD studentness have been getting in the way. I seem to have been spending so much time in the lab that I haven’t had the chance to cook anything more exciting than beans on toast. I really miss having the time to cook up a big fat mess in the kitchen so as soon as I found I had an evening to myself I indulged in a big fat, comforting bowl of sweet potato gnocchi. As I enthusiastically threw myself into this cooking bonanza I managed to overestimate the amount of sweet potato mash I was going to need so with the leftovers I got creative and conjured up these sweet potato and paprika crackers. I went for stick shaped biscuits with the idea of dunking them in gallons of creamy hummus but I think larger biscuits would also work well as an accompaniment for cheese.
100g cold mashed sweet potato
150g rice flour
1 teaspoon sweet paprika
Salt and pepper to taste
Pre-heat the oven to 220 deg C / 425 deg F
Mix the mashed sweet potato with the margarine until fully combined (I microwaved the sweet potato and once cool enough to handle I peeled the potatoes and mashed using a potato ricer).
Add the paprika and seasoning to taste and then gradually stir in the rice flour with a wooden spoon. As the mixture come together use your hands to form a smooth ball of dough.
Dust the surface with rice flour and roll out the dough until approximately ½ cm thick. Then use a knife to slice into evenly shaped sticks or alternatively use a cookie cutter to achieve the desired shape.
Transfer the crackers to a baking tray lined with grease proof paper.
Place the baking tray into the oven and cook for 8-10 minutes. Do not allow the crackers to brown too much otherwise they will dry out.
Remove from the oven and allow to cool before storing in an airtight container.