Blackberry Crackers

I’m happy to introduce you to Kristina from Spabettie. For those of you who don’t know Kristina, she’s one of the warmest, most caring, and dynamic women I know. Although we’ve never met in person, it’s hard not to get a sense of what she’d be like in real life. Her personality pours out of each of her colorful posts.

And gosh, look at that photography!

Take it away, Kristina :)

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.

blackberry crackers

Vegan, Gluten free, Dairy free, Yeast free, Corn free

makes 12-16 inch crackers (mine are 2×3 inch)

Ingredients

  • 2/3 cup graham flour – homemade by processing gluten-free graham cookies *see note
  • 1/3 cup amaranth flour
  • 1/3 cup brown rice flour
  • 1/2 cup blackberry puree
  • 1 tablespoon chia seeds

Directions

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 1/3 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 the K-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.

When crackers cool, top with fresh blackberries and this tasty dip:

date dip

Vegan, Gluten free, Dairy free, Sugar free, Yeast free, Corn free

Ingredients

  • 10-12 Medjool dates, pitted (1 cup)
  • 3/4 cup raw cashew pieces, soaked
  • 1 tablespoon coconut oil
  • 2 teaspoon vanilla paste (or 1 teaspoon pure vanilla extract)
  • coconut water to adjust consistency

Directions

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.

Serve with crackers, as a fruit dip or cupcake icing, spread on toast, stir into yogurt or oatmeal, top ice cream, frozen yogurt, pancakes and waffles, eat with a spoon.

I liked the taste and texture of these crackers, although as I love naturally vibrant colors, I was hoping these would be more purple. The crackers were a good balance of crunchy and soft, if that makes sense, with sweetness from the graham and berry. Cutting them with my spabettie cutter made them more fun.

I’ve complied a roundup of recipes that I think match Leanne’s food tastes. Here are some of my favorites:

popped quinoa and cheesy eggs <— Kevin and I LOVE these!

 

white bean quinoa burgers with basil aioli


garlic cream risotto with summer vegetables

apricot bars


mango coconut rice smoothie

Thank you again to Leanne for inviting me here today – it truly is an honor and I had fun creating these crackers. I know you are having an incredible time this weekend, and I cannot wait to hear all about it!

Cheers, everyone – happy Friday and have a great week!

Kristina – spabettie

Wow, I know what I’m making when I get home next week. I love that you used chia blackberry paste as the “egg”. Thanks again, Kristina.

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