Carrot Cake Crackers

If you haven’t invested in a food processor, then I highly recommend doing so.  (THIS is the one I have, which I LOVE.)  Food processors make baking and cooking from scratch so much easier and you have the ability to create a lot more too.  For instance, these Carrot Cake Crackers.

IMG_5891

These crackers have a delicious carrot-cake like flavor, are subtly sweet and are free of: grains, gluten, dairy, eggs, refined sugar and soy.  They are great for satisfying that between-meal hunger, especially for kids and nursing moms (like me ;)).

IMG_5900

IMG_5898

Carrot Cake Crackers

Ingredients

  • 1 medium sized carrot (65 g)
  • 1/2 Cup walnut halves
  • 1/4 Cup raisins
  • 2 Tbsp sunflower seeds
  • 1/2 Cup cassava flour
  • 1/4 tsp cinnamon
  • 1/8 tsp salt
  • 1 Tbsp water (if needed)

Instructions

  1. Preheat oven to 350 degrees F.
  2. Wash, peel and slice carrot (into about 1/2-inch long “coins”).
  3. Add carrot, walnuts, raisins, and sunflower seeds to food processor.  Blend well, stopping to scrape the edges every so often.
  4. Add in cassava flour, cinnamon and salt to mixture.  Blend well.
  5. If needed, add water.  Dough should form a ball in the food processor (looks a bit like play dough).
  6. Remove dough from food processor and flatten between two sheets of parchment paper.  Use a rolling pin to roll dough to desired thickness.
  7. Remove top layer of parchment paper, transfer cracker dough to baking sheet and cut dough into squares (or desired cracker shape).  A large knife or pizza cutter works best.
  8. Place baking sheet in oven (middle rack) and bake crackers for 15 minutes.
  9. Remove baking sheet from oven and flip crackers.  Bake another 10-15 minutes or until done.

IMG_5899

These crackers taste great with guacamole or cream cheese, or eaten alone 🙂

IMG_5903

I suggest letting these Carrot Cake Crackers cool completely before placing them in a storage container – any moisture will make the crackers a bit chewy and harder to eat.  You can store these in a plastic bag or any tightly sealed container and these crackers should last up to a week in your pantry.

IMG_5906

Do you guys like the cracker recipes I’ve been creating?  If you have any suggestions for more flavor combinations then I’d love to hear!

IMG_5909

Hope your week has been off to a great start!

Advertisements

2 Comments on “Carrot Cake Crackers

    • The recipe calls for walnuts and sunflower seeds…which are both supposed to be avoided when following AIP (right?). So, I’m afraid I don’t have any substitutions. If you can have the walnuts then you could try just eliminating the sunflower seeds, but I haven’t tried that myself.

      Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: