Dried Cranberry and Pecan Crisps
 
 
Makes about 80 crisps
Ingredients
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground ginger
  • ⅛ teaspoon ground allspice
  • 1½ teaspoons dried rosemary
  • ½ cup dried cranberries
  • ⅓ cup pecans
  • ¼ cup rolled oats
  • 1 cup coconut milk
  • ¼ cup honey
Instructions
  1. Preheat oven to 350 degrees. Grease two 5¾"x3¼" loaf pans and line bottoms and sides with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, salt and spices. Add the rosemary and dried cranberries and stir to combine.
  3. Toast the pecans and oats in a fry pan over medium-low heat, stirring occasionally, until fragrant, about 5 minutes. Let cool and then roughly chop pecans. Add the toasted pecans and oats to flour mixture.
  4. In a small bowl, combine the coconut milk and honey. Add to the dry mixture and stir until just combined.
  5. Pour batter into the prepared pans and bake for 30 minutes or until a wooden skewer inserted into the center comes out clean. Remove pans from the oven and turn out loaves onto a wire rack. Once cool, wrap in plastic and freeze for at least 1 hour or overnight.
  6. When you're ready to bake the crisps, preheat oven to 300 degrees. Line a baking sheet with parchment paper.
  7. Remove loaves from the freezer. Using a serrated knife, cut loaves crosswise into ⅛"-thick pieces and transfer to the prepared baking sheet.
  8. Bake crisps for 30-40 minutes, rotating sheet halfway through, until browned and dry.
  9. Store crisps in an airtight container at room temperature for up to a week, if they last that long.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/dried-cranberry-pecan-crisps/