Grainless Cranberry Crackers


By Jenn Bruer

2 cups almond flour
1/4 cup diced dried cranberries
1 tsp honey
1 tbsp melted organic virgin coconut oil
1 large egg
1 tsp water
1 tsp each organic saigon cinnamon and coconut sugar (to coat the cracker)


  1. Preheat oven to 350
  2. In a bowl, stir together the dry ingredients (not the cinnamon and coconut sugar)
  3. In a separate bowl, whisk together the wet
  4. All together now! Mix until well combined; use your hands to knead the dough into a ball
  5. Place the dough between two sheets of parchment paper and roll out to 1/8 inch thickness
  6. Remove top piece of parchment paper
  7. Using a pizza cutter, cut the dough to form a straight rectangle shape
  8. With the pizza cutter, cut the flattened dough into rectangle shaped crackers (or square!)
  9. Place the sheet of parchment with squares onto baking sheet
  10. Lightly coat the raw crackers with cinnamon and coconut sugar
  11. Bake for 10-13 minutes, until crackers along the outer edge of the baking sheet are lightly golden
  12. Remove crackers from oven and allow them to cool completely on baking sheet

These hold a nice crisp with the oven method but if you dehydrate them they will be even crispier.

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