Coconut Baked Food Recipes

Grain Free Cracked Pepper Cashew Crackers Recipe

Servings: 20-30
Preparation Time: 10 minutes

• 2 generous cups raw cashews
• 1 pastured egg
• 1 tablespoon coconut oil
• 1 teaspoon sea salt
• 1 teaspoon cracked black pepper

Preheat oven to 350 degrees ºF.

In a food processor, grind the cashews into a flour. Make sure not to over blend into cashew butter, but you want it as fine as possible. Add in the salt and pepper and pulse to combine.

In a mixing bowl, whisk the egg and oil together and stir in the flour mixture until combined.

Place the ball of dough in the center of a large piece of parchment paper with an additional piece of paper over top.

Roll out to desired thickness, about 1/8 – 1/4 inch. Using a sharp knife or pizza cutter, cut into desired size. You may want to sprinkle additional salt and pepper over top of crackers

Bake In preheated oven for 12-15 minutes or until a bit brown. Store in an airtight container.

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Grain Free Cranberry Pecan Crackers

Servings: 8-10
Preparation Time: 15 minutes

Dried Cranberries:

• 1 1/2 cups fresh cranberries
• 1 teaspoon coconut oil, melted
• dash of sweetener (optional)

Crackers:

• 2 cups raw pecans
• Homemade dried cranberries (recipe above)
• 1 pastured egg
• 1 tablespoon grass-fed butter, Ghee or coconut oil, melted
• 1 -2 teaspoons sugar
• Couple dashes of sea salt*

Cranberries:

Preheat oven to 250 degrees ºF.

Combine cranberries, coconut oil and sweetener in a bowl. Pour onto a parchment lined cookie sheet and bake for 2-2 1/2 hours. Remove from heat once the majority of berries look dried, set aside to cool.

Crackers:

Preheat oven to 350 degrees ºF.

Place the pecans and cranberries in a food processor and combine until pecans look like coarse sand. Add the egg, butter/oil, sweetener and salt to the mixture and pulse until combined and dough forms.

Place the dough between two pieces of parchment paper and roll out to about 1/8 of an inch thick.

Using a pizza cutter or sharp knife, cut crackers into desired size.

Bake for 10-12 minutes or until lightly browned. Thinner crackers will cook faster and you may need to remove outer edge crackers before you remove the inner crackers.

Let cool to crisp up and store in an airtight container. I love using glass jars for my snacks!

Quick notes

*Use more for salty crackers. I sprinkled the top of rolled out dough will a tiny bit more salt

I did not want to use store bought dried cranberries, they have added sunflower oil and white sugar. You can certainly substitute store bought, but you will probably only need 1/2 cup or less and leave out the sweetener all together. These crackers will definitely turn out to be a sweeter version!!

You can use a dehydrator to dry out the cranberries. I chose the oven method since many people do not have a dehydrator.

Recipe submitted by Kate, Highlands Ranch, CO

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