The Crackers You’ll Want to Keep on Hand

Traditional oatcakes—rugged, savory biscuits from Scottish and Nordic kitchens—were made to last through long winters and long walks. Today, they live on as a beloved pairing for cheese boards and herbed spreads.

This version is grain-free, gluten-free, dairy-free, and yeast-free, but keeps the soul of the original: earthy, crackly, and deeply satisfying. Made from mashed sweet potato, cassava flour, and fragrant herbs like rosemary, thyme, and garlic, these crackers deliver flavor and crunch in equal measure.

Slice them into triangles, bake until crisp, and serve with roasted squash dip or a bright tomato purée. They’re rustic. They’re reliable. They’re surprisingly addictive.

Ingredients

• 1 cup mashed white or orange sweet potato (well-cooked and cooled)

• ¾ cup cassava flour

• 1 tbsp olive-free veggie broth or 1 tbsp lemon juice (adds structure and depth)

• 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)

• 1 tsp dried thyme

• 1 tsp garlic powder (or 1 tbsp finely minced fresh garlic)

• ½ tsp sea salt

• ¼ tsp black pepper (optional)

• ¼–⅓ cup filtered water, as needed

Method

1. Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.

2. In a bowl, mix mashed sweet potato and cassava flour until a dough begins to form.

3. Add herbs, garlic, salt, and pepper. Stir to combine.

4. Add lemon juice or broth. Then add water gradually until you get a firm, slightly tacky dough.

5. Place dough between two sheets of parchment and roll thin—about ⅛-inch thick or thinner.

6. Peel off top layer of parchment. Score into triangles with a knife or pizza cutter.

7. Transfer parchment (with dough) to baking sheet. Bake for 30–35 minutes, or until dry, crisp, and lightly golden.

8. Cool completely on wire rack. Crack apart along score lines.

To Serve

• With a roasted squash dip (blend squash, lemon, garlic, and herbs)

• With a tomato-herb purée (steamed tomato + basil + celery juice)

• On their own, alongside a mug of herbal broth or fennel tea

Notes from the Kitchen

• The thinner you roll the dough, the crispier the crackers.

• For extra crunch: after initial bake, reduce oven to 250°F and return crackers for 10–15 minutes to dry further.

• Store in an airtight container for up to 4–5 days. Recrisp in a warm oven if needed.

These crackers have that rare combination of humble ingredients and elevated results. They feel handmade, taste deeply savory, and pair beautifully with almost anything you put on the table.