Gluten Free Dehydrated Rosemary And Cranberry Crisps Recipes

GLUTEN-FREE DEHYDRATED ROSEMARY AND CRANBERRY CRISPS

Steps:

• Place almonds in a bowl and pour in enough water to cover; let soak, 8 hours to overnight. Drain and mince almonds.
• Combine almonds, hemp seeds, chia seeds, rosemary, stevia powder, garlic and vegetable seasoning, salt, and black pepper together in a large bowl.
• 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.
• 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.
• Dehydrate crackers, rotating racks as needed, according to manufacturer's instructions until crisp, 8 to 10 hours. Store immediately in air-tight bags.

GLUTEN-FREE CRANBERRY MUFFINS

Steps:

• Preheat the oven to 400 degrees F.
• Line 12 muffin cups with muffin liners or grease or spray with nonstick baking spray.
• In a large bowl, whisk together flour, baking powder, salt and cinnamon.
• In a separate bowl, stir together the coconut oil, sugar, eggs, vanilla, and coconut milk (I used unsweetened).
• Add the wet ingredients to the dry. Mix well. There may be some small lumps and that is ok, just make sure you stir away the larger lumps of flour mixture.
• Gently fold in the cranberries. Reserve a portion for the top of muffins if you want a pop of berry color).
• Spoon batter into the muffin cups three-fourths full.
• Sprinkle muffin tops with turbinado sugar.
• Bake at 400 degrees F for 17-20 minutes, or until the muffins are puffed and golden, or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

GLUTEN-FREE DEHYDRATED ROSEMARY AND CRANBERRY CRISPS

Steps:

• Place almonds in a bowl and pour in enough water to cover; let soak, 8 hours to overnight. Drain and mince almonds.
• Combine almonds, hemp seeds, chia seeds, rosemary, stevia powder, garlic and vegetable seasoning, salt, and black pepper together in a large bowl.
• 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.
• 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.
• Dehydrate crackers, rotating racks as needed, according to manufacturer's instructions until crisp, 8 to 10 hours. Store immediately in air-tight bags.