Serves: 12|Prep: 20 minCook: 20-25 min
Serves: 12|Prep: 20 minCook: 20-25 min
Quick and easy to prepare, full of crunch and deliciousness. Plus they are boosted with vitamin C and fibre, thanks to the addition of sweet potato. Perfect for fussy eaters who refuse to eat their veggies. Serve with any dip of choice and they are a fantastic choice for school lunchboxes.
Ingredients
Method
| 3 tbs extra virgin olive oil, butter or coconut oil, room temperature | |
| 1 cup sweet potato, steamed and mashed | |
| 2 ½ cups wholemeal spelt flour | |
| 2 tsp baking powder | |
| pinch sea salt |
| 1. | Preheat oven to 170°C. |
| 2. | Add butter and sweet potato to a food processor and process until smooth. |
| 3. | Add dry ingredients and process until a dough forms. |
| 4. | Divide dough into 2 batches and place one half in between 2 sheets of baking paper. If dough seems too sticky add a little more flour or lightly flour the baking sheet. Using a rolling pin, roll out dough to 2-3 mm thick. |
| 5. | Take top baking sheet off and using a pizza cutter, cut dough into 4x4cm squares (you can also bake it without cutting the dough and break it into pieces afterwards). |
| 6. | Transfer to a baking tray. Repeat with other half of the dough and place on a second baking tray. |
| 7. | Bake for 20-25 mins or until golden. It will crisp up once it cools down. |
| 8. | Leave to cool on a wire rack before serving. |
