Grain-Free, Cranberry, Pecan Crackers
Servings: 8–10
Preparation Time: 15 minutes
Ingredients:
Dried Cranberries:
- 1 1/2 cups fresh cranberries
- 1 teaspoon coconut oil, melted
- dash of sweetener (optional)
Crackers:
- 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 sugar
- couple dashes of sea salt*
Directions:
Cranberries:
Preheat oven to 250 degrees F.
Combine cranberries, coconut oil, and sweetener 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 and set aside to cool.
Crackers:
Preheat oven to 350 degrees F.
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!
Quick notes:
*Use more for salty crackers. I sprinkled the top of rolled out dough will a tiny bit more salt.
I did not want to use store-bought dried cranberries. They have added sunflower oil and white sugar. You can certainly substitute store bought, but you will probably only need 1/2 cup or less and leave out the sweetener altogether. These crackers will definitely turn out to be a sweeter version!!
You can use a dehydrator to dry out the cranberries. I chose the oven method since many people do not have dehydrators.
Recipe and photo submitted by Kate, Highlands Ranch, CO.
