I want...
Weight LossBlackberry Crackers
August 26, 2011 By
Leanne Vogel
March 30, 2017
Hello to Leanne’s readers! As this is one of my very favorite blogs and I admire the many talents of Leanne, I am honored to be a guest here today. Wanting to create something extraordinary, I thought of Leanne and her approach to food.
If only we could enjoy these crackers and dip together over a nice visit…
While I’m not really into labels beyond what’s necessary with a recipe, my culinary focus is mainly vegan and gluten free, utilizing real, whole and clean foods. Many times I sweeten things naturally, often using fruit. I love creating unique recipes that are flavorful and colorful, and revamp traditional dishes into cleaner, lighter favorites.
These crackers will be added to my Basics recipe file – our favorites I make again and again. This date dip is already there.
- ⅔ cup graham flour – homemade by processing gluten-free graham cookies *see note
- ⅓ cup amaranth flour
- ⅓ cup brown rice flour
- ½ cup blackberry puree
- 1 tablespoon chia seeds
- Remove the “pit” or middle from the blackberries, process until smooth (food processor or blender – only takes a minute). Add chia to blackberry puree, combine and set aside for a few minutes. Sift flours and add to blackberry mixture ⅓ cup at a time until a dough forms. Knead into a ball, cool in fridge 20 minutes. Roll onto floured surface, make crackers using knife or cookie cutter. Bake on prepared sheet (parchment or silpat), bake at 350 11-13 minutes or until crunchy.
- note: I recommend Kinnikinnick brand for gluten-free grahams. The ones that are truly vegan and that I used for this recipe are theK-Kritters.
- As they bake, contemplate what the middle of a blackberry is called. Google wants to change ‘blackberry pit’ to ‘blackberry pie’ and any other search for blackberry results in the non fruit variety.
- 10-12 medjool dates, pitted (1 cup)
- ¾ cup raw cashew pieces, soaked
- 1 tablespoon coconut oil
- 2 teaspoon vanilla paste (or 1 teaspoon pure vanilla extract)
- coconut water to adjust consistency
- Begin with soaked cashews – process alone to a creamy consistency. Add dates a few at a time, process until smooth, several minutes. Add coconut and vanilla, process until smooth. Use coconut water to thin as needed.
- Store in airtight container in fridge.
popped quinoa and cheesy eggs <— Kevin and I LOVE these!
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This entry was tagged: crackers, medjool date
Hi! I'm Leanne (RHN FBCS)
a Functional Medicine Practitioner, host of the Healthful Pursuit Podcast, and best-selling author of The Keto Diet & Keto for Women. I want to live in a world where every woman has access to knowledge to better her health.
