Gluten-Free Dehydrated Rosemary And Cranberry Crisp

Name: Gluten-Free Dehydrated Rosemary And Cranberry Crisps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups almonds; 3/4 cup chopped hemp seeds; 1/2 cup chia seeds; 2 tablespoons dried rosemary; 4 packets stevia powder; 1 tablespoon garlic and dried vegetable seasoning; Himalayan salt and cracked black pepper to taste; 1 cup coconut flour; 1 cup minced dried cranberries; 1 1/2 large bananas; 1 Gala apple, cored and chopped; 2 figs; 1/2 cup finely chopped cabbage; 1/2 cup finely chopped kale

Servings: persons

1 1/2 cups almonds
3/4 cup chopped hemp seeds
1/2 cup chia seeds
2 tablespoons dried rosemary
4 packets stevia powder
1 tablespoon garlic and dried vegetable seasoning
Himalayan salt and cracked black pepper to taste
1 cup coconut flour
1 cup minced dried cranberries
1 1/2 large bananas
1 Gala apple, cored and chopped
2 figs
1/2 cup finely chopped cabbage
1/2 cup finely chopped kale

1
Place almonds in a bowl and pour in enough water to cover; let soak, 8 hours to overnight. Drain and mince almonds.
2
Combine almonds, hemp seeds, chia seeds, rosemary, stevia powder, garlic and vegetable seasoning, salt, and black pepper together in a large bowl.
3
Pulse coconut flour and dried cranberries together in a food processor until evenly combined; add to seed mixture. Pulse bananas, apple, figs, cabbage, and kale together in a food processor until pureed; add to seed mixture. Mix seed mixture together using your hands until dough is well mixed; let stand for 30 minutes.
4
Divide dough in half and place each half onto a sheet of parchment paper. Top each roll with another sheet of parchment paper. Roll dough using a rolling pin until thin; cut into squares and transfer to a food dehydrator using a spatula.
5
Dehydrate crackers, rotating racks as needed, according to manufacturer's instructions until crisp, 8 to 10 hours. Store immediately in air-tight bags.

631

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 cups almonds, 3/4 cup chopped hemp seeds, 1/2 cup chia seeds, 2 tablespoons dried rosemary, and more.

Yes, Gluten-Free Dehydrated Rosemary And Cranberry Crisps falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gluten-Free Dehydrated Rosemary And Cranberry Crisps

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions