I admit it.
I get peckish in the afternoon. In other words, I like snacks!
When a person has decided to limit gluten and dairy, snack options become both limited and expensive. Of course whole foods, like nuts, seeds, vegetable sticks and fresh fruit are always an option, but how do you satisfy that craving for “munch” and “crunch” without choosing less healthy favorites like chips, or highly refined carbohydrate crackers and cookies?
Recent trends by paleo enthusiasts and by enlightened eaters who want to increase their fiber intake and limit their gastric exposure to gluten and grains have led to a surge in some super tasty products such as Paleo Thin Crackers or KitchFix Granola. This is great to see and super handy for the traveler or over-busy-person in general.
Nevertheless, due to the high quality ingredients and the specialization required to certify gluten-free, these products come at a hefty price. $10 for a box of crackers, that disappear all to quickly if you have kids who like them, is not easy on the pocket book.
That’s why I have been inspired to apply my own culinary skills and see what I could make at home. I came up with something between a cracker and a cookie. A little crumbly but tasty, I did find that it came together quickly but the fact that I still had to roll it out and cut it into shapes took more time than I typically can spare. Still I hope you will try it and tweak the ingredients to suit your tastes. And I hope to save you a buck or two since it definitely costs a fraction of a store bought similar product. The only real drawback is that a fresh-out-of-oven treat disappears ten times faster than something out of a box. Sigh!
Blueberry-Cranberry Seed Crackers
1 cup unsalted raw sunflower seeds
1 cup raw unsalted pepitas, or shelled pumpkin seeds
3/4 cup coconut flour
1/2 tsp salt
1-2 TBS rapadura sugar (optional)
1/4 – 1/3 cup butter, ghee, or lard
1/2 tsp vanilla
2-3 TBS ice water
1/4 cup dried cranberries
1/4 cup dried wild blueberries
Preheat oven to 350 degrees.
Pulse seeds in a food processor or blender until ground.
Measure 1 1/4 cups of seeds and set aside any extra for a future recipe.
Add coconut flour and blend quickly in food processor.
Add salt and sugar. Pulse quickly to blend.
Chop butter into pieces and add to food processor. Pulse until just blended.
Pulse in vanilla.
Carefully add a bit of ice water and pulse until moist and dough holds together, but is not too sticky. If you go overboard try kneading in some gluten-free flour.
Remove from processor and place on board coated with gluten-free flour. Knead in berries. Refrigerate for 15 minutes.
Roll to the thickness of a silver dollar and cut into shapes. Place on ungreased baking sheet and bake until lightly brown. Remove from tray gently and cool before storing.
Try not to eat them all before storing them.