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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