Hello, spice to meet you, it would be a grave mistake not to make these crackers; they’re bone fide crispy and delicious.
Halloween is creeping up on us and despite having never celebrated it (I swear my parents are anti fun) I felt in the mood for some spooky themed baking.
I am so desperate to attend a fancy dress Halloween bash. Or host one, with creepy canapés and blood punch and terrifying raw treats. But until I get a life i’ll have to settle for kitchen raving and home baked treats.
Whether you’re having a quiet night in or raving hard this Halloween, these pumpkin spiced crackers make the perfect spooky snack.
I always try and sneak extra vegetables into my diet (and other peoples), these crackers are no exception. Sweet potato not only goes well with pumpkin spice but is a good source of vitamin A, C and B6, fibre, manganese and copper. Despite being sweet, they aid regulation of blood sugar levels and help prevent diseases including cancer.
Bow down witches to my pumpkin spiced sweet potato crackers…
Ghoul will need :
Yields approx 25 small crackers
¾ cup diced sweet potato
½ tbsp pumpkin pie spice*
Pinch pink salt
½ tsp honey
1 tsp olive oil + extra for brushing
½ cup gluten free flour + extra for dusting surface (I used ¼ cup buckwheat, ¼ cup Doves gluten free brown bread)
1 tbsp water from the sweet potato
Coconut oil for greasing baking tray
*Make a pumpkin pie spice mix: 1 tsp cinnamon, ¼ tsp ginger, ¼ tsp nutmeg, ¼ tsp cloves, ¼ tsp all spice. Yields ½ tbsp.
Howl to make them :
- Preheat the oven to 180° Bring a pan of water to the boil. Peel and dice the sweet potato, add to the pan and reduce to a medium heat.
- Cook until the potato is soft (10-15 mins). Drain, reserving some of the sweet potato water for later, and mash. [I like to use a pastry pusher rather than a masher or fork as it seems to bash out lumps better.]
- Allow the mash to cool (10 mins). Whilst you wait, cut out some Halloween shapes or just use cookie cutters to save yourself time.
- Once cooled transfer the mash to a bowl, add the spice, salt, honey, oil and water.
- Give it a mix and gradually add in the flour. Combine until a soft dough ball begins to form. If the mixture is too dry/crumbly add a little more water, it it’s too wet add more flour.
- Transfer the dough to a floured surface, lightly knead for a couple of minutes until it is soft and non sticky.
- Roll out the dough; you want it to be fairly thin so the crackers will be crisp. Then cut out your shapes and place on an oiled/lined baking tray.
- Brush the crackers with a little oil to ensure they go golden and crunchy. Bake them for 20-25 minutes.
- Allow them to cool and enjoy.
Homemade crackers are best eaten fresh, they tend to soften after a few days or go stale. Store them in an air tight container and consume within 3 days.
Give them a go, you’d be crackers not to.
Creep it real x