Pumpkin fall spice crackers made with sweet potatoes instead of flour!

• 1/2 cup canned pumpkin puree
• 1/2 cup sweet potato puree
• 3/4 cup cassava flour
• 10 tablespoons tapioca starch
• 1/4 cup coconut oil
• 2 tablespoons coconut sugar
• 2 tablespoons golden flax seeds
• 1 tablespoon chia seeds
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon nutmeg

• 2 tablespoons coconut sugar
• 1 tablespoon cinnamon

• 1/2 cup canned pumpkin puree
• 1/2 cup sweet potato puree
• 3/4 cup cassava flour
• 10 tablespoons tapioca starch
• 1/4 cup coconut oil
• 2 tablespoons coconut sugar
• 2 tablespoons golden flax seeds
• 1 tablespoon chia seeds
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon nutmeg

• 2 tablespoons coconut sugar
• 1 tablespoon cinnamon

1. Preheat oven to 275F. Line a 9" by 13" baking tray with parchment paper.
2. Combine ingredients for crackers in a food processor until smooth.
3. Press cracker dough out flat on the parchment paper (you can use a rolling pin or your hands for this). Make crackers 1/16” thick.
4. In a small bowl whisk together the cinnamon and coconut sugar for the topping (optional). Sprinkle the topping over the cracker dough and spread out into an even layer. Cut dough into 1-1 1/2” squares.
5. Bake on 275 for 20 mins. Then move oven temp to 350F and bake for 8-10 mins, then remove any crackers that are dark golden brown (these will be the ones around the edge that have finished cooking first). Return rest of crackers to the oven and bake for another 5 minutes until golden.