rosemary, sesame & sea salt sweet potato crackers.

Rustic homemade crackers made with sweet potato purée, herbs and sesame seeds. Perfect with hummus, cheese or on their own.

Dietary: Vegan, Nut Free
Baking Time: 10 minutes
Makes: 1 medium tray

Ingredients:
1/2 cup sweet potato purée (approx. 1/2 sweet potato, diced and steamed until soft)
1 cup spelt flour or plain flour
3 tablespoons warm water
Spray olive oil
Pinch of dried rosemary
Pinch of sesame seeds
Pinch of good quality sea salt

Method:
Preheat the oven to 200°C and line a large baking tray with baking paper.
In a large bowl, combine the sweet potato purée and flour with your hands. Add water a tablespoon at a time until the dough is neither too dry nor too sticky.
Knead on a lightly floured surface until smooth, then roll out to a large rectangle about 1cm thick.
Transfer to the tray, spray lightly with olive oil and sprinkle with rosemary, sesame seeds and sea salt.
Bake for 10 minutes, or until golden, bubbled and crisp. Flip and repeat on the underside if you like.
Cool on a wire rack for 15 minutes before breaking into pieces. Store in an airtight container for up to 5 days.