Cranberry-Herb Almond Crisps
Nutritional Info
- Servings Per Recipe: 22
- Amount Per Serving
- Calories: 54.4
- Total Fat: 1.1 g
- Cholesterol: 0.0 mg
- Sodium: 8.4 mg
- Total Carbs: 11.3 g
- Dietary Fiber: 1.3 g
- Protein: 1.3 g
View full nutritional breakdown of Cranberry-Herb Almond Crisps calories by ingredient
Introduction
If you're a fan of Raincoast Crisps, you'll love this lightly sweetened whole wheat cracker packed with dried fruit, almonds and flaxseed. The unexpected inclusion of rosemary and thyme elevate this from a sweet to a savoury treat perfect for a cheese platter or spreading with pepper jelly. If you're a fan of Raincoast Crisps, you'll love this lightly sweetened whole wheat cracker packed with dried fruit, almonds and flaxseed. The unexpected inclusion of rosemary and thyme elevate this from a sweet to a savoury treat perfect for a cheese platter or spreading with pepper jelly.Number of Servings: 22
Ingredients
-
1 cup whole wheat flour
1 tsp baking soda
1/4 tsp salt
1 cup unsweetened almond milk
2 tbsp brown sugar
2 tbsp agave nectar (I used Amoretti Organolicious Blood Orange Flavored Blue Agave Nectar)
½ cup dried cranberries
¼ cup raisins
¼ cup slivered almonds
2 tbsp ground flax seed
1 tsp dried rosemary
1 tsp dried thyme
Tips
Agave: http://www.amazon.com/Amoretti-Organolicious-Orange-Flavored-Nectar/dp/B006GGPDA4
Directions
Preheat oven to 350° F and line an 8x4” loaf pan with parchment.
In a large bowl, stir together the flour, baking soda and salt.
Add the almond milk, brown sugar, and agave and stir. Add the cranberries, raisins, almonds, flaxseed and herbs and stir just until blended.
Bake for about 35 minutes, until golden and springy to the touch. Remove from the pans and cool completely on a wire rack.
Slice the loaves as thin as you can and place the slices in a single layer on an ungreased cookie sheet.
Reduce the oven heat to 300° F and bake them for 25 minutes, then flip them over and bake for another 20 minutes, until crisp and deep golden.
Turn off the oven and allow crisps to cool inside
Serving Size: makes 22
Number of Servings: 22
Recipe submitted by SparkPeople user JO_JO_BA.
In a large bowl, stir together the flour, baking soda and salt.
Add the almond milk, brown sugar, and agave and stir. Add the cranberries, raisins, almonds, flaxseed and herbs and stir just until blended.
Bake for about 35 minutes, until golden and springy to the touch. Remove from the pans and cool completely on a wire rack.
Slice the loaves as thin as you can and place the slices in a single layer on an ungreased cookie sheet.
Reduce the oven heat to 300° F and bake them for 25 minutes, then flip them over and bake for another 20 minutes, until crisp and deep golden.
Turn off the oven and allow crisps to cool inside
Serving Size: makes 22
Number of Servings: 22
Recipe submitted by SparkPeople user JO_JO_BA.