Sweet Veg Crackers

Making crackers is easier than you think! Once you try this recipe you won’t want to eat store bought crackers. These crackers taste good alone or with Sweet Dip, hummus, guacamole, cheese and olives. Make them thick, thin, big, little, square, triangle or use cookie cutters. Perfection is not required

1 cup Flax seed ground

1/2 cup Maple water or water

1/4 cup Coconut oil melted

1 cup cooked Sweet potato or Pumpkin pureed or mashed

1 tsp Nutritional yeast

1 tsp Herb salt or any salt

pinch of cracked pepper

1 cup ground raw pumpkin seeds

5 Tbsp ground oatmeal

2 Tbsp black or white Sesame seed

Add ingredients one at a time from the top to bottom mixing and scraping side’s after each. Let batter rest to absorb for 15 minutes. Two methods to thin out crackers. One lay out parchment paper, place a quarter of the batter, place another sheet of parchment paper and roll with rolling pin. Two lay out parchment paper, place a quarter of the batter and with coconut oil grease hand’s or back of spoon spread out to desired thinness. Preheat oven to 340. Place on baking sheet and bake two at a time for 15 minutes. Take out and with a pizza cutter, cut in quarters and flip over each. Cut to cracker size and rotate baking sheets and bake for 15 minutes. Baking temperature and time depends on thickness of cracker. Keep an eye until crispy brown edges and middle is not soft. Some cook faster than others so maybe take the crispy ones out and keep cooking soft crackers. Store for a week on the counter.
Make it your own and add different spices or seeds!