Gluten-Free Dehydrated Rosemary and Cranberry Crisps

Trying to eat healthier and this is a new crisp-type cracker which maintains high nutritional values. It combines natural proteins fruits and vegetables. Kids won't notice the kale.

• Preparation Time: 30 mins
• Total Time: 30 mins
• Calories: 85 Calories

Ingredients

• 1 ½ cups almonds
• 2 tablespoons dried rosemary
• ½ cup chia seeds
• ½ cup finely chopped cabbage
• ¾ cup chopped hemp seeds
• 4 packets stevia powder
• 1 tablespoon garlic and dried vegetable seasoning
• Himalayan salt and cracked black pepper to taste
• 1 cup coconut flour
• 1 cup minced dried cranberries
• 1 ½ large bananas
• 1 Gala apple, cored and chopped
• 2 figs
• ½ cup finely chopped kale

Recipe Instructions

Step 1

Place almonds in a bowl and pour in enough water to cover; let soak, 8 hours to overnight. Drain and mince almonds.

Step 2

Combine almonds, hemp seeds, chia seeds, rosemary, stevia powder, garlic and vegetable seasoning, salt, and black pepper together in a large bowl.

Step 3

Pulse coconut flour and dried cranberries together in a food processor until evenly combined; add to seed mixture. Pulse bananas, apple, figs, cabbage, and kale together in a food processor until pureed; add to seed mixture. Mix seed mixture together using your hands until dough is well mixed; let stand for 30 minutes.

Step 4

Divide dough in half and place each half onto a sheet of parchment paper. Top each roll with another sheet of parchment paper. Roll dough using a rolling pin until thin; cut into squares and transfer to a food dehydrator using a spatula.

Step 5

Dehydrate crackers, rotating racks as needed, according to manufacturer's instructions until crisp, 8 to 10 hours. Store immediately in air-tight bags.