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Cranberry hazelnut crisps
slices
Ingredients
  1. 2 large Egg
  2. 1/2 cups Cranberries, Dried
  3. 1/2 cups Hazelnuts, roasted
  4. 1/3 cups Pumpkin Seeds, Raw
  5. 2 tsp Baking Soda
  6. 1/2 tsp Salt
  7. 1 tbsp Apple Cider Vinegar
  8. 1/2 cups Water
  9. 3 cups Almond Flour
  10. 1/4 cups 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.