These delicious sweet potato and cricket crackers are completely Paleo friendly, super crispy and have a lovely nutty flavour due to the almonds and macademia nuts. The sweet potato gives them a subtle sweetness, and the cricket flour lends a wonderful, savoury note.
Makes 24 crackers
2 tbsp chia seeds
1 tbsp golden flaxseeds
8 tbsp water
½ cup / 50g ground blanched almonds
½ cup / 70g macadamia nuts
1 tbsp ground brown flaxseeds
½ sweet potato, grated (approx. 100g)
½ tsp salt
1tbsp each of hulled white sesame seeds, unhulled white sesame seeds and black sesame seeds
1tbsp Crobar cricket flour
- Preheat oven to 120°C.
- Mix chia and flaxseeds with water and leave aside until gellified, around 1 hour.
- In a food processor, process ground almonds and macadamia nuts until oils are starting to release and the mixture looks crumbly.
- Add brown flaxseeds, sweet potato and salt and process until mixed well.
- Tip the mixture into a large bowl and mix in sesame seeds and cricket flour. Make sure everything is evenly mixed.
- Spread the mixture evenly onto a silicone baking mat to a thickness of around 1cm ( ½ inch), using a spatula or a silicone dough scraper. Score lines onto the dough with a knife to help you break up the crackers when baked, then place onto an oven tray.
- Bake in the oven for 1hr 30min to 2hrs, turning the tray a few times during baking. Also, turn the dough upside down towards the end of the baking when hard enough to handle. It’s possible to bake it quicker at higher temperature but watch closely so not to brown the edges before the centre is baked. The oils in the nuts and seeds are fragile polyunsaturated oils and can get damaged at higher temperatures. If you prefer, you can also dehydrate the crackers.