A few weeks ago I was invited to my great friend Sue’s house for a ladies lunch, after the meal she served a beautiful plate of delicious soft and ripe assortment of cheese. Now, I don’t eat cheese often but placed in front of me with the brie centre oozing out quietly whispering “Donna eat me”, well, how could I not?!
The cherry on the top in terms of deliciousness were the crispy yet slightly chewy cranberry crackers, although not gluten free (an indulgence that I paid for later) really got me thinking of a paleo alternative.
I present to you cranberry crackers, inspired from the savoury version of my sweet potato and harrisa spiced crackers, these slightly sweeter crackers are ideal for cheese if you can tolerate it, smoked salmon, hummus or jsut a big fat smear of butter.
- 1 cup organic cranberries
- 2 cups linseeds
- 1 cup pumpkin seeds
- 1 cup sesame seeds
- 1 cup sunflower seeds
- 2 Tbsp chia seeds
- 2 Tbsp psyillium husk
- 1 Tbsp coconut sugar
- 1 tsp cinnamon
- 2 cups warm water
- Preheat the oven to 160ºC
- Prepare 2 oven trays with grease proof paper or silicon mats
- In a large bowl (trust me it makes a lot) combine the ingredients together and leave it to stand for about 20min.
- Divide the mixture evenly between the two baking trays and spread it out as thin and evenly as possible, ensuring that there are no gaps or holes in the mixture.
- Bake for 1 hour, but after 30min swap the trays around and then turn them around to ensure even baking.
- After an hour has passed check that they are consistently golden all over, if not then leave them in for a few more minutes. Cooking times vary between ovens.
- Remove from the oven and leave to cool, they will firm up when cooled.
- Remove the grease proof paper and snap into different sized chunks.