Healthy Snack Crackers

Have you been trying to lose weight like me but find it difficult to curb the hunger between meals?

One of my New Years resolutions this year is to lose a few pounds and I think this recipe will help.

These tasty crackers are gluten free and full of fiber and nutrients!

There's no white flour and no white sugar in this recipe.

I made 1/2 of my crackers with dried cranberries and the other half without.

I like to make a batch on the weekend and then I can just grab a bag out of the freezer on my way out the door, this keeps me from snacking on unhealthy food at work.

I make my own quinoa flour and brown rice flour by grinding the whole grains in a coffee grinder I purchased specifically for this.

You will need the following:

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2 cups Quinoa flour

2 cups Brown rice flour

1 whole Sweet potato

2 large eggs

3 Tablespoons molasses (or honey)

1/3 cup Raisins or dried cranberries

1 tsp baking soda

1/2 tsp salt

1/4 cup olive oil

You can add chopped pecans if you like.

Peel sweet potato. Cut up and place in glass bowl.
Cover with water.
Microwave for 8-10 minutes until soft.

Allow to cool for 30 minutes.

Measure out 2 cups cooked, drained sweet potato.

In blender add 1/4 cup olive oil, 3 tablespoons molasses and 2 large eggs.

Blend for 30 seconds.

Add 2 cups blended sweet potato.

Blend well for 1 minute.

In a large mixing bowl, place 2 cups brown rice flour and 1-1/2 cups quinoa flour. (or the other way around)

You will need 3-1/2 cups flour total.

Add 1/2 tsp salt and 1 tsp baking soda.

Stir well.

Add the sweet potato/egg mixture.

Stir with large spoon until blended. Add another spoon of quinoa flour if the dough is sticky.

At this point, stir in 1/3 cup raisins or dried cranberries and/or chopped pecans if you choose.

Place a tablespoon of remaining flour on counter.

Take 1/2 the dough and place on counter.

Sprinkle a spoonful of quinoa flour over top of dough.

Roll out dough until 1/8" thick.

Cut into 2" squares with a pizza cutter and poke with fork.

Place crackers on lightly greased cookie sheet.

Bake in 350 oven for 8 minutes.

Repeat with remaining dough.

Makes approximately 7 dozen crackers.

Allow crackers to cool, and place 1 dozen in each quart size bag.

If your going to keep them for more than a couple of days, place them in the freezer.

There are approximately 40 calories in each cracker.

High in fiber, and eating just 2 or 3 will curb that hunger until dinner time!

Enjoy!