Guest Post with Spabettie: Blackberry Crackers

by Leanne Vogel (Healthful Pursuit) on August 26, 2011

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)


  • 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 tbsp 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 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


  • 10-12 Medjool dates, pitted (1 cup)
  • 3/4 cup raw cashew pieces, soaked
  • 1 tbsp coconut oil
  • 2 tsp 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.

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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{ 16 comments… read them below or add one }


Wow – I want these…like, right now!! Love the use of graham crackers ground up as a flour :] I love homemade crackers…now I just need to get in the mood to start making them again!


Aine @ Something to Chew Over

Wow what great recipes! And beautiful photography :)

Any alternatives you could suggest for amaranth flour? I’ve never been able to find it here in Ireland.


Kristina @ spabettie

hello Aine!

a sub for amaranth that is similar in consistency while adding subtle flavor, you could try coconut or buckwheat flour; a millet or brown rice flour could work too.


Laura @ Sprint 2 the Table

So creative! Bookmarked to try, for sure. :)

I suppose it would work with any fruit… I’m thinking fig crackers!


Averie @ Love Veggies and Yoga

Wow…two great ladies tag teaming up for a fab post.

Kris those crackers just look toooooo good! Stamped with Spabettie. Omg. Love it!!

Leanne, hope you’re having a blast!! :)


Alex@Spoonful of Sugar Free

I love that you stamped them with your blog-so cute! Where’d you get them?

And the crackers look so gorgeous! I am going to go check out your blog now!


Sarah @ The Smart Kitchen

You had me at date dip.

Although I was slightly led to believe I would end up with a date at the end of it.



Are you KIDDING ME with those crackers???? Could they be THE cutest things I have ever heard of??? I think so too :) AND I can eat them! Thank you, thank you, thank you!!!!


Kristin @ eat healthy. be happy. live well

I’m totally making the date dip this weekend! Yum!



I vote that a blackberry has a ‘core’ ? Would that sound right? I’ve got to find a substitute for the Graham Crackers in Australia… are they a semi sweet plain GF biscuit?


Leanne (Healthful Pursuit)

I agree, it’s totally a “core”



Whoa, blackberries IN the crackers? Too yummy! And the date dip is very intriguing as well.


(what runs) Lori

GAH! As if Leanne, you didn’t have an awesome-enough blog, you brought Spa Bettie to make us swoon more?! I love these little crackers. They’re just too cute and they sound wonderful. Oh, and they sound so easy! Right up my alley.

Love both you ladies! Great guest post.


Heather @ Kiss My Broccoli

These look great Kristina! And how funny that you included the popped quinoa cheesy eggs in this post since that’s what I made for lunch today…well, kind of…instead of frying the eggs this time, I made a scramble with peppers and onions, then plated it on top of some cooked red quinoa and topped it with grated cheddar! Yeah, the exact same…only completely different! Haha! But seriously, you CAN’T go wrong with quinoa, eggs, and cheese, that’s a fact!

Love the crackers! Can’t beat the simple recipe and those cookie cutters are the cutest! Love the “Spabettie” seal of approval! ;)


Tres Delicious

Oh great! those blackberry crackers looks inviting. I would like to put toppings on it.


Amanda S.

Can I just use graham flour instead of ground up graham crackers?


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