Low Iodine Sweet Potato & Cassava Crackers
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Learn more →Ingredients
4 servings
- 1 cup mashed sweet potato (from about 1 medium sweet potato, cooked and cooled)
- 1 cup cassava flour, plus more for dusting
- 2 tbsp arrowroot starch
- 2 tbsp coconut oil, melted
- ½ tsp fine sea salt
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - ½ tsp ground turmeric
- ¼ tsp ground ginger
- ½ tsp garlic powder
- 1 tsp fresh rosemary, finely chopped
- 1 tsp olive oil, for brushing
- flaky sea salt, for topping (optional)
Can be omittedflaky sea salt
Instructions
- 1
Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- 2
In a large mixing bowl, combine the mashed sweet potato, cassava flour, arrowroot starch, melted coconut oil, sea salt, turmeric, ginger, garlic powder, and rosemary. Mix until a smooth, pliable dough forms — it should hold together without sticking to your hands. If the dough feels sticky, add cassava flour 1 tbsp at a time until it is workable.
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