Crunchy Paleo Cranberry and Seed Crackers

Paleo Cranberry and Seed Crackers

Paleo Cranberry and Seed Crackers

 

Have you been looking for a good grain free cracker that is crispy and crunchy like a cracker should be?  Me too.  I like my previous crackers very much.  They were almond and flax based and very tasty.  These crackers however are completely different.  No almonds in sight.  They are very crispy and crunchy and will stand up to being heavily smeared with goat cheese.  I served these at a dinner party last weekend to a bunch of non paleo, gluten eaters and there wasn’t a crumb left over.  I think that speaks volumes.  I got the idea for this after making Carol’s Gluten Free Seed and Nut Bread.  I made it exactly as written which is a rare thing for me and it was amazing.  I got thinking that it reminded me of a GF cracker I had this summer in Whistler, BC.  These crackers are the best GF cracker I’ve ever had but they are not grain free and the only variety that is GF is impossible to find in stores which I personally think is a mistake on their part.  So with Carols bread recipe and that cracker in my head I came up with this amazing little cracker.  This is 100% exactly what I wanted it to be.

1 cup sunbutter (as in peanut butter made out of sunflower seeds instead of peanuts.  Trader Joes carries it.)

3 eggs

2 T coconut oil

2 T honey

1/4 cup tapioca starch

1/2 tsp sea salt

2 T chia seeds

1/2 cup dried whole cranberries**

12 unsulfured dried apricots diced to about the size of the cranberries

1 cup whole roasted pumpkin seeds

Preheat oven to 350 degrees.  Lightly oil a standard sized loaf pan with coconut oil then line the pan with wax paper.  Cut off the paper that hangs over the sides of the pan.  This doesn’t have to be pretty.  It just helps the loaf pop out easily.  With a hand mixer combine the sunbutter, eggs, oil, honey and salt.  Mix in the tapioca and chia seeds.  When that is well mixed hand stir in the apricots, cranberries and pumpkin seeds.  Put the batter in the pan and smooth out the top.  Bake for 45 minutes and cool.  Slice the loaf as thinly as you can.  I cut each slice in half so that they are smaller.  Line a cookie sheet with parchement paper.  Lay the crackers out on the pan.  Bake in a 300 degree oven for about 30-40 minutes or until they are lightly browned, dry and crispy.  Let them cool completely.  They become more crunchy when they are cooled.

**I have used dried cherries in here too.

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10 thoughts on “Crunchy Paleo Cranberry and Seed Crackers

  1. I have not received my confirmation email.

    On Tue, Feb 19, 2013 at 1:01 PM, Gluten Free Real Food wrote:

    > ** > Kim@GFRealFood posted: ” Paleo Cranberry and Seed > Crackers Have you been looking for a good grain free cracker > that is crispy and crunchy like a cracker should be? Me too. I like my > previous c”

    • Hmmm, I’m not sure why that would happen or how to fix that. The subscription portion of my blog is automated by WordPress. Have you tried again? This happened to me once when I was trying to subscribe to another blog. The system wouldn’t let me subscribe. I ended up just subscribing with another email address. I’m so sorry, I don’t know how to fix this. Clearly I am technologically challenged.

  2. Oooh, I have wondered about that before, actually — if making a loaf and then re-toasting it, biscotti-style, would work for crackers. You’ve answered my question!!

    These sound really, really, really good. I can taste them with goat cheese in my mind right now…. Or baked brie. YUM.

    • Yes! My favorite is with goat cheese. I hadn’t thought about brie. What a great idea. Initially when I served this to dinner guests we served them along side a cheese and fruit board. When we first served the crackers I thought we had put too many on the platter – it was heaped. I was wrong. The plate was empty by the end of the night.

  3. The Paleo diet is definitely a very popular one right now and a lot of people are having some great results but they are always looking for new recipes to try. I could see this one being a favorite for anyone on this diet. I can also see it being a pretty good, healthy snack for anyone who isn’t too (like me :) ).

  4. My family LOVES those same crackers. :) It’s one of the things we’ve missed since going gluten-free — so I was so so excited to see this recipe! One question: did you mean to omit the leaveners (baking soda & lemon juice) that was part of the Carol’s original recipe? I just made your version and sliced them up. They are very dense with absolutely no bubbles / aeration in the crumb (unlike your photo). They are in the final baking / toasting stage now and I’m crossing my fingers that they turn out right.

    • I did mean to leave it out. And I did leave it out on the ones pictured. I wanted dense so it wouldn’t crumble so bad. I didn’t want dried bread. I love love love these crackers. I have to be careful tho because I will eat them ALL totally by myself in a week! Hope they work out for you too.

      Sent from my iPhone

      >

      • Whew! I’m glad I didn’t mess that part up. However, I left them in the oven a bit too long and now they have a burnt taste. :( I’m sure they’re delicious when done right, so I will try again. I will not give up on these crackers! :) Thanks for the quick reply!

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