Grainless Cranberry Crackers

Crackers

By Jenn Bruer

Ingredients
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)

Directions

  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.


Flourless Banana Pancakes

pancakes

By Jenn Bruer

Ingredients
3 medium eggs, at room temperature
1/4 cup non dairy milk (I use coconut or almond)
1 tsp vanilla
1 tbs honey
2 tbsp coconut flour
1 cup almond four
1/2 tsp baking soda
3 ripe banana, mashed
Optional 1/4 cup dark chocolate chips
Butter or organic virgin coconut oil for the pan

Directions

  1. Mix together the wet ingredients, beating well
  2. Combine the dry ingredients in a separate bowl, then incorporate them into the wet
  3. Mix well until combined, then let the mixture sit for 3 minutes to allow the coconut flour to absorb some moisture
  4. Heat your frying pan over medium heat
  5. Mix the batter again, then begin making your pancakes
  6. Oil the pan with coconut oil or butter, then pour about a tbsp of batter per pancake (these pancakes are easier to flip if kept small)
  7. Carefully flip the pancake over, and cook for another minute or two until the pancake has fluffed up an feels firm
  8. Keep hot in a warm oven until you are done making the remainder of the pancakes

These freeze REALLY well! Flash freeze them by placing on a parchment-lined baking tray and freeze for 3hrs. Then store for freezer, and just pop them back in the oven to warm them up.