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Cranberry hazelnut crisps
40 minutes
Desserts
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It’s important to chop the dried cranberries and nuts up well, as larger pieces make it more difficult to slice the bread thinly. Very thin slices crisp up best.

The bread should be very cold before slicing. After you cool the bread, it should be popped in the freezer for an hour or two. You don’t want it frozen solid but it should be quite firm as you cut into it.

Slice using a really sharp non-serrated knife. Cut straight down to get thin slices, no more than 1/4 inch thick, so that they crisp up properly.

If your crisps get soft after sitting out for a while, you can simply crisp them back up in a 200F oven for 20 minutes or so.
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All Day i Dream About Food
Ingredients
  1. 2large (≈100gestimated from: Egg, whole, raw, fresh [large]) Egg
  2. 1/2cups (≈60.6gestimated from: Cranberries, dried, sweetened [cup]) Cranberries, Dried
  3. 1/2cups (weight unavailable) Hazelnuts, roasted
  4. 1/3cups (≈43gestimated from: Seeds, pumpkin and squash seed kernels, dried [cup]) Pumpkin Seeds, Raw
  5. 2tsp (≈9.2gestimated from: Leavening agents, baking soda [tsp]) Baking Soda
  6. 1/2tsp (≈3gestimated from: Salt, table [tsp]) Salt
  7. 1tbsp (≈14.9gestimated from: Vinegar, cider [tbsp]) Apple Cider Vinegar
  8. 1/2cups (≈118.5gestimated from: Water, tap, municipal [cup 8 fl oz]) Water
  9. 3cups (weight unavailable) Almond Flour
  10. 1/4cups (weight unavailable) Swerve
Steps
  1. 1 Preheat the oven to 350F and grease 4 mini loaf pans well.
  2. 2 Use a sharp knife to finely chop the cranberries, hazelnuts, and pumpkin seeds. Transfer to a bowl and stir in the almond flour, sweetener, baking soda and salt.
  3. 3 Stir in the eggs, ½ cup water, and the apple cider vinegar until well combined. The mixture will be like a thick batter. It won’t be pourable but it should be scoopable. If it’s too thick to stir properly, add water 1 tablespoon at a time until it thins out
  4. 4 Divide the mixture among the prepared mini loaf pans and smooth the tops. Bake 30 to 35 minutes, until the tops are golden brown and firm to the touch
  5. 5 Remove and let cool completely in the pans. Once cool, remove from the pans and place in the freezer for at least one hour. They need to be very firm for cutting but they shouldn’t be frozen solid.
  6. 6 Preheat the oven again to 250F and line two baking sheets with parchment paper.
  7. 7 Use a large sharp non-serrated knife to slice as thinly as possible, no more than ¼ inch thick. Place the slices on the prepared baking sheets and bake 20 to 30 minutes, until browned and firm to the touch. Turn off the oven and let the crisps stay inside until completely cool.
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