Gluten Free Dehydrated Rosemary And Cranberry Crisps Recipes

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GLUTEN-FREE DEHYDRATED ROSEMARY AND CRANBERRY CRISPS



Gluten-Free Dehydrated Rosemary and Cranberry Crisps image

Trying to eat healthier and this is a new crisp-type cracker which maintains high nutritional values. It combines natural proteins fruits and vegetables. Kids won't notice the kale.

Provided by sweetpea48507

Categories     Crackers

Time 17h

Yield 35

Number Of Ingredients 14

1 ½ cups almonds
¾ cup chopped hemp seeds
½ 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 ½ large bananas
1 Gala apple, cored and chopped
2 figs
½ cup finely chopped cabbage
½ cup finely chopped kale

Steps:

  • Place almonds in a bowl and pour in enough water to cover; let soak, 8 hours to overnight. Drain and mince almonds.
  • Combine almonds, hemp seeds, chia seeds, rosemary, stevia powder, garlic and vegetable seasoning, salt, and black pepper together in a large bowl.
  • 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.
  • 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.
  • Dehydrate crackers, rotating racks as needed, according to manufacturer's instructions until crisp, 8 to 10 hours. Store immediately in air-tight bags.

Nutrition Facts : Calories 84.7 calories, Carbohydrate 8.2 g, Fat 5.2 g, Fiber 2.4 g, Protein 3 g, SaturatedFat 0.5 g, Sodium 23.2 mg, Sugar 4.1 g

GLUTEN FREE CANDIED CRANBERRY-ROSEMARY WALNUT CRUMBLE



Gluten Free Candied Cranberry-Rosemary Walnut Crumble image

When Brooklyn mom Silvana Nardone's son was diagnosed with gluten intolerance at the age of 10, the food editor and bakery owner didn't want to cook foods that were just similar to his favorite dishes. "He knew what everything should look and taste like,'' says Ms. Nardone, author of "Cooking for Isaiah: Gluten-Free & Dairy-Free Recipes for Easy Delicious Meals." "I wanted everything to look and taste the same as the original.'' Your holiday guests won't miss the gluten when they try this fruity walnut crumble. "There is something about kids and their brutal honesty that has made my gluten-free cooking and baking taste better,'' Ms. Nardone says.

Provided by Tara Parker-Pope

Categories     dessert

Time 50m

Yield Serves 6.

Number Of Ingredients 10

Vegetable oil, for greasing and drizzling
One 12-ounce bag fresh cranberries
Finely grated zest and juice of 1 orange, separated
3/4 cup sugar
2 tablespoons store-bought gluten-free flour blend
Salt
2 teaspoons finely chopped fresh rosemary
1 cup walnuts, coarsely chopped
1/2 cup rice cereal crumbs
1/2 teaspoon ground pumpkin pie spice

Steps:

  • Preheat the oven to 350 degrees Fahrenheit. Generously grease six 6-ounce ovenproof glass dessert bowls or ramekins. In a large bowl, toss together the cranberries, orange juice, sugar, flour, 1/2 teaspoon salt, 1 teaspoon rosemary and 1/2 cup walnuts. Transfer to the prepared bowls and bake for 15 minutes.
  • Meanwhile, in a small bowl, combine the cereal crumbs, orange zest, remaining 1 teaspoon rosemary, remaining 1/2 cup walnuts, pumpkin pie spice and 1/4 teaspoon salt.
  • Remove the bowls from the oven and top with the crumb mixture. Drizzle generously with oil and bake until the cranberries are tender and the crumbs are golden, about 15 minutes longer. Let cool on a wire rack for about 15 minutes before serving.

Nutrition Facts : @context http, Calories 218, UnsaturatedFat 9 grams, Carbohydrate 30 grams, Fat 11 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 224 milligrams, Sugar 22 grams, TransFat 0 grams

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