These thin and crispy crackers are packed with sesame seeds. I use a small amount of sweet potatoes to bind the dough, then bakeu them. This recipe doesn't use oil, and has a simple sesame miso flavor.
Boil or microwave the sweet potato until tender, then mash. Since this recipe uses only a small amount, you can even use leftovers.
Combine all of the ingredients in a bowl, and mix until evenly incorporated.
Scoop out a spoonful of dough, then drop in rows on parchment paper. This recipe yields about 16 crackers.
Place a sheet of parchment paper cut into 7 cm squares over the dough, then press down with your fingers to flatten them evenly.
Bake in oven preheated to 355F/180C for 8-10 minutes, and watch closely to make sure that they cook evenly. They're ready when they are lightly browned.
After cooling, if they snap when broken, they're done.
If they don't snap after cooling down, pop them back into the oven set at 320°F/160°C, then stand by to make sure they don't burn.
Chewing them well releases the enjoyable aroma of the sesame seeds. This also is a great way to absorb the nutrients.
Story Behind this Recipe
This recipe is related to my "Thin Toasted Barley Flour Roasted Sesame Crackers" Recipe ID: 953099, so from Step 3 onward, the process is the same. Both use a lot of sesame seeds that are great for intestinal cleansing.
In Step 2, the dough will be a bit dry at first, but if you continue to mix it, the sugar will start to dissolve and help moisten the dough. If the dough is still dry, add a bit of milk. Adjust the baking time to suit your oven.