Recently Coconut Mama posted a recipe for sweet potato crackers that caught my eye. I once tried to make sweet potato crackers without any coconut or almond flour and it just didn't work. I will definitely be trying her cracker recipe and think you should too! Crackers are something I totally miss, that crunch!
What does that recipe have to do with anything? It was the inspiration for these beet crackers. I have beets in the refrigerator that I planned to try using in some baked goods, but decided to use them for a cracker recipe instead. The difference here is that there is not much starch in beets, so I had to add some. I chose to use arrowroot, the starch from a tuber vegetable and my favorite starch to cook with. It can be found in the flour section of any natural grocery store. Bob's Red Mill sells it and it's a reasonably priced flour/powder.
I kept these crackers super simple and just used salt to season them. I also topped them with my amazing black sea salt that adds so much flavor. I think the variations are endless and next time I may try a bit of balsamic vinegar and basil or cumin with the salt. Goat cheese seems to be great to pair beets with, try some atop these crackers!!
Recipe: Beet Crackers
- 1 cup raw beets, diced
- 2 egg whites*
- 3 tbsp coconut flour
- 3 tbsp arrowroot powder
- 1 tbsp coconut oil**
- 1/2 tsp sea salt and any other spices you desire
- Sea salt to sprinkle on top
- In a food processor, process the beets until they are pureed or close to it
- Add in the remaining ingredients and pulse until combined
- Pour mixture into a pile onto a piece of parchment paper and place an additional piece of parchment over the top
- Roll out the “dough” until about 1/8 inch thick or more for thicker crackers
- Sprinkle the top with kosher salt or other salt of choice
- Bake at 350 for 40-50 minutes
- As crackers harden, use a knife or pizza cutter to score the crackers into the desired size
- Thinner pieces will be done faster, remove those and continue to cook the rest. You can turn off the oven and let the crackers sit in it until they become completely crunchy
*I always have extra egg whites since I use so many yolks making my ice cream every night (no joke!), but it may work to use the entire egg. Yolks make things more tender so you may only need one full egg if you do use the yolk.
**Any oil or grass-fed butter will work here. I used expeller press coconut oil to avoid coconut flavor. Olive oil would be good along with macadamia nut or walnut oil.
I loved how these turned out! My only complaint is that I didn't double the recipe!!!