Grain-Free, Beet Crackers
Servings: 4
Preparation Time: 15 minutes
Ingredients:
- 1 cup raw beets, diced
- 2 egg whites*
- 3 tablespoons coconut flour
- 3 tablespoons arrowroot powder
- 1 tablespoon coconut oil**
- 1/2 teaspoon sea salt and any other spices you desire
- sea salt to sprinkle on top
Directions:
Preheat oven to 350 degrees F.
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 degrees 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.
Quick notes:
*I always have extra egg whites, 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-Pressed Coconut Oil to avoid coconut flavor. Olive oil would be good along with macadamia nut or walnut oil.
Recipe and photo submitted by Kate, Highlands Ranch, CO.
