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Country Crisps

on April 4, 2013

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About a year ago we were sent a recipe that was similar to ‘Raincoast Crisps’.

We were asked if we could tweak them to make a gluten free option.  So we did.

These are by no means a simple task… but they are so worth the effort.

We have made hundreds of these over the past year and after twisting and tweaking this is our very favorite gluten free/vegan version of these tasty little crackers.

What you’ll need…

  • 2c of all purpose GF flour (we use Bob’s Redmill)
  • 2tsp of baking soda
  • 1tsp of salt
  • 1 cup of cranberries or raisins
  • 1c of seeds (use a mixture… today we used flax, sesame and pumpkin.  you could use just one or all!)
  • 6tbsp of agave
  • 2tbsp of apple cider vinegar
  • 2c, less 2tbsp of ‘So Delicious’ unsweetened coconut milk
  • 2tbsp of chopped fresh rosemary
  • 1tsp of cinnamon

Place the dry ingredients into a bowl and add in the fruit and the seeds.

This next part is a bit therapeutic…  🙂

Get your hand in there and mix it all together.  Separate the raisins that have found a buddy and make sure they’re coated in flour.

In a two cup measuring cup, pour in the apple cider vinegar and then top it off (up to the two cup mark) with the coconut milk.  Let this sit for a few minutes until it gets a little ‘lumpy’.   🙂

Add in the rosemary and the cinnamon and give it a toss.

Add the agave and the coconut milk mixture and mix until it’s all incorporated.

Distribute evenly between two parchment lined loaf pans and bake in a moderate (350) oven for approximately forty minutes.

Remove and cool completely.

Once the loaves have cooled, wrap them up and place them into the freezer for at least six hours (we leave them overnight).

When they’re nice a firm, slice the loaf into thin slices and place onto a cookie sheet or two.

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Bake these in a 300 degree oven for about fifteen minutes a side.  I find that the more batches we do the longer they take to crisp up… probably because the oven door is opening frequently!  So, by the third batch, it’s probably seventeen or eighteen minutes a side.

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Cool and store in an air tight container for up to a week… if they last that long.  🙂


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