Sweet Potato Pumpkin Crackers
Pumpkin fall spice crackers made with sweet potatoes instead of flour!
These grain free and paleo crackers are full of autumn flavors. Nice and crunchy! They are perfect paired with a side of vanilla yogurt dip or served on a cheese board.
Enjoy this easy healthy recipe as a part of your fall meal prep. Get out your food processor or use a mixing bowl and make them by hand.
These crackers are so easy to whip up! Also, they can be stored in an airtight container on the counter for days… That is, if they last that long. 🙂
This is the food processor I use and love!
Ingredients
Crackers
- 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
Topping
- 2 tablespoons coconut sugar
- 1 tablespoon cinnamon
| Info |
| Cook Time | 35 minutes |
| Prep Time | 10 minutes |
| Servings |
pan
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Rate this recipe!
Rate this recipe!
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Ingredients
Crackers
Topping
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Instructions
- Preheat oven to 275F. Line a 9" by 13" baking tray with parchment paper.
- Combine ingredients for crackers in a food processor until smooth.
- 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.
- 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.
- 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.
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Nutrition Facts
Sweet Potato Pumpkin Crackers
Amount Per Serving
Calories 410
Calories from Fat 153
% Daily Value*
Total Fat 17g
26%
Saturated Fat 12g
60%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 495mg
21%
Potassium 163mg
5%
Total Carbohydrates 65g
22%
Dietary Fiber 8g
32%
Sugars 16g
Protein 3g
6%
Vitamin A
193%
Vitamin C
24%
Calcium
11%
Iron
17%
* Percent Daily Values are based on a 2000 calorie diet.
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10Comments
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What can I sub for cassava flour and tapioca starch if I am not gluten-free?
You can sub for regular wheat flour in this recipe Chelsea. 🙂
is there any substitute for canned pumpkin ? i can never find any canned pumpkin where i live,,
Hi Beth, you can sub for mashed sweet potato!
Dear Ms Kaylie, so glad to learn about this healthy recipe. Could u please let me know what substitutions for the cassava n tapioca flour if i am not a gluten free gourmet? In Malaysia we dont sell cassava flour. Thank u for ur kind attention n advice. Awaiting for a prompt reply so that i can enjoy this bread. Thsnk u so much, Rena
Hi Rena, you can sub cassava flour for regular wheat flour and tapioca flour you can probably sub for potato flour or corn starch. 🙂
Dear Ms Kaylie, thank u for sharing this healthy snack. May i know whether i can substitute the Cassava with whole wheat flour or rolled oat flour. Your kind comments n attention is highly appreciated. Thank u so much, Rena
Yes, you can sub cassava for whole wheat and oat flour would probably work as well.
Can you omit the chia seeds? I’m allergic to them.
Totally Gabrielle!