This is a beautiful cracker to have on hand for the holidays. The touch of cranberry’s give it color and it has great texture plus no gluten or preservatives! The recipe is for baked but you can also use the dehydrator and keep them as more of a raw cracker. I especially like these because there are not grains and it’s simple.
- 1 1/2 cups fresh cranberries
- 1 teaspoon coconut oil, melted
- 2 cups raw pecans
- Homemade dried cranberries (recipe above)
- 1 pastured egg
- 1 tablespoon grass-fed butter, Ghee or coconut oil, melted
- 1 -2 teaspoons coconut sugar
- Couple dashes of sea salt*
Preheat oven to 250 degrees ºF.
Combine cranberries and coconut oil in a bowl. Pour onto a parchment lined cookie sheet and bake for 2-2 1/2 hours. Remove from heat once the majority of berries look dried, set aside to cool.
Preheat oven to 350 degrees ºF.
Place the pecans and cranberries in a food processor and combine until pecans look like coarse sand. Add the egg, butter/oil, sweetener and salt to the mixture and pulse until combined and dough forms.
Place the dough between two pieces of parchment paper and roll out to about 1/8 of an inch thick.
Using a pizza cutter or sharp knife, cut crackers into desired size.
Bake for 10-12 minutes or until lightly browned. Thinner crackers will cook faster and you may need to remove outer edge crackers before you remove the inner crackers.
Let cool to crisp up and store in an airtight container. I love using glass jars for my snacks! I have tons of Mason Jars.
*Use more for salty crackers. I sprinkled the top of rolled out dough will a tiny bit more salt
Instead of using store bought dried cranberries, that have added sunflower oil and white sugar use the above recipe for cranberries.
Recipe submitted by Kate, Highlands Ranch, CO
**- I made a couple of changes to the recipe such as taking out the sugar and adding coconut sugar which is lower glycemic. Also, note you can use a dehydrator to dry out the cranberries.