Cranberry Pecan Crackers

The Holidays are here...so are all of the pumpkin recipes!  I haven't been in a pumpkin mood, so I'm trying to create some different holiday flavors this season.  First up, these Cranberry Pecan Crackers made with homemade dried cranberries.  I really like how this recipe turned out, the tartness of the cranberries with the bit of sweetness from the pecans works well together.  The crackers are almost a bit flakey and would pair well with a goat cheese spread if you can tolerate dairy.  I wish I could...sounds delicious!!

If you like the combination of cranberries and pecans, I highly recommend these Cranberry Pecan Muffins.  The topping alone makes these delicious and perfect for Thanksgiving morning!

Recipe: Cranberry Pecan Crackers

Ingredients

Dried Cranberries:

• 1 1/2 cups fresh cranberries
• 1 tsp coconut oil, melted
• dash of sweetener (optional)

Crackers:

• 1 tbsp grass-fed butter, Ghee or coconut oil, melted
• 1 -2 tsp granulated sweetener (I used Swerve for no sugar option)
• Couple dashes of sea salt or more for salty crackers.  I sprinkled the top of rolled out dough will a tiny bit more salt

Instructions

Cranberries:

1. Combine cranberries, coconut oil and sweetener in a bowl. Pour onto a parchment lined cookie sheet and bake at 250 for 2-2 1/2 hours.
2. Remove from heat once the majority of berries look dried, set aside to cool.

Crackers:

1. Place the pecans and cranberries in a food processor and combine until pecans look like coarse sand
2. Add the egg, butter/oil, sweetener and salt to the mixture and pulse until combined and dough forms
3. Place the dough between two pieces of parchment paper and roll out to about 1/8 of an inch thick
4. Using a pizza cutter or sharp knife, cut crackers into desired size
5. Bake at 350 for 10-12 minutes or until lightly browned. Thinner crackers will cook faster and you may need to remove outer edge crackers before you remove the inner crackers
6. Let cool to crisp up and store in an airtight container. I love using glass jars for my snacks!

Quick notes

*I did not want to use store bought dried cranberries, they have added sunflower oil and white sugar. You can certainly substitute store bought, but you will probably only need 1/2 cup or less and leave out the sweetener all together.  These crackers will definitely turn out to be a sweeter version!!

Variations

*You can use a dehydrator to dry out the cranberries. I chose the oven method since many people do not have a dehydrator.

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If you want to try Swerve or need to order more, use coupon code KATE10 for a discount.  If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

*I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!!  Check out BeautyCounter for more info!!  You will love it!!

Kate's Healthy Cupboard - Gluten Free Recipes

Pumpkin Pecan Cookies

So many people love this time a year when pumpkin seems to show up in every recipe!  I can take it or leave it and would much prefer a chocolate cookie!  For those of you pumpkin lovers, I will admit this cookie recipe turned out pretty darn good!

I wasn't sure what I was going to end of with, but after two tries, I'm satisfied!  The texture is soft and a bit cake like to start, but as they sit, the outer edge gets a bit crisp.  I think they are perfect and the fact that they disappeared in a matter of a day, I think everyone liked them!and and start to clump together.  It's the stage before pecan butter would star

Pumpkin Pecan Cookies

Ingredients

• 1 1/2 cups pecan pieces
• 1/2 cup granulated sweetener* (I used Swerve for no sugar option and added 1 tbsp coconut palm sugar)
• 1/4 cup arrowroot flour
• 1 1/2 heaping tsp cinnamon
• 1/2 heaping tsp nutmeg
• 1/4 heaping tsp ginger
• 1/4 heaping tsp cloves
• 1/4 tsp baking soda
• 1/8 tsp sea salt
• 1/2 cup pumpkin
• 1 small egg (I use farm fresh soy free eggs from Tropical Traditions)
• 3 tbsp grass-fed butter or coconut oil, melted
• 1 tsp vanilla

Instructions

1. Place the pecans in a food processor and blend until the nuts resemble coarse sand and start to clump together.  It’s the stage before pecan butter would start
2. Add in the sweetener, arrowroot, spices, salt and soda. Pulse a couple times until combined
3. In a large mixing bowl, whisk the egg with the pumpkin, butter and vanilla
4. Pour the pecan mixture into the wet mixture and combine
5. Spoon dough out onto a parchment lined cookie sheet. The cookies will spread a bit
6. Bake at 350 for 12-14 minutes. Place on a cooling rack to cool

Quick notes

I almost made these without the egg and I think they would still work without it. The arrowroot provides some structure and binding. I think the end result may be a harder crunchier cookie which may be what some of you prefer.

Variations

I prefer using my own spices rather than pumpkin pie spice blends from the store. I think it tastes better and allows you to add more off a specific flavor that you prefer. You could certainly use a spice blend, but I would add it in the end so you can keep adding if need be.

*I typically don’t provide a variation unless I try it myself.  I think this would work with maple syrup, honey or coconut nectar.  I would remove the egg (it provides liquid and see my quick notes section above) and use 1/4 cup or less of liquid sweetener.  Add it with the rest of the liquid ingredients.  You can always start with less and ad more if need be!

If anyone tries the no egg variation and/or with a liquid sweetener, let us all know how it turned out! 

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!!  Check out my Beautycounter link for more info!!  You will love it!!

Kate's Healthy Cupboard - Gluten Free Recipes

Cranberry Pecan Muffins

Looking for something sweet to make for your Thanksgiving breakfast?  These muffins are the perfect combination of tart with a bit of sweetness.  I saw this muffin recipe from Cook's Illustrated...made with tons of gluten of course...and I was up for the challenge to make it grain free.  It worked and needless to say, two batches were gone in a matter of days around here!  The crumbly topping turns crisp once they are cooked and adds so much flavor along with the ground up pecans that make up some of the batter!

Grian Free Cranberry Pecan Muffins

Ingredients

Topping:

• 1/4 cup pecans
• 1 tbsp almond flour
• 1 1/2 – 2 1/2 tbsp granulated sweetener (I used 2 tbsp Swerve plus 1/2 tbsp coconut palm sugar to help it get crisp and add a brown sugar taste to it)
• 1 tbsp cold grass-fed butter*

Muffins:

• 1 1/3 cups almond flour
• 3/4 cup raw pecans, roasted
• 2 eggs
• 1/3 – 1/2 cup granulated sweetener (I used 1/2 cup Swerve to reduce sugar amount)
• 3 tbsp grass-fed butter or coconut oil, melted and cooled
• 1 tsp lemon juice
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1 cup fresh cranberries
• 1/2 tbsp additional sweetener (I used Swerve)

Instructions

1. Preheat oven to 350 so it’s ready to go. When combining an acid (lemon juice) with baking soda as a leavening agent, you need to get the item in the oven as soon as you mix those two ingredients together.
2. In a dry skillet, roast the pecans. Remove from heat and place single layer in freezer for later. This is important or pecans will turn to butter if you try to food process them when they are warm
3. In a Food Processor, combine all of the topping ingredients and pulse a few times until the mixture looks like coarse sand.  Pour into bowl and set aside
4. In a large mixing bowl, combine the almond flour, sweetener, salt and soda, set aside
5. In a small mixing bowl, whisk the eggs with the butter or oil and lemon juice, set aside
6. Place the pecans in the Food Processor and pulse until it looks like coarse sand. It may look a bit wet, that’s ok, just don’t let it turn to pecan butter
7. Add the pecans to the flour mixture and set aside
8. Place the cranberries and additional sweetener in the Food Processor
   and pulse until the cranberries are in small pieces
9. Make sure your muffin pan is lined and ready to go as you start to combine the wet with the dry ingredients
10. Pour the egg mixture into the flour mixture and combine. Fold in the cranberries
11. Spoon batter into muffin tins, you should get 9-10 muffins
12. Place a spoonful of the topping onto each muffin, spread it out and press down a bit
13. Bake for 25-28 minutes until a hint of brown on top

Quick notes

*Coconut oil would work, but butter is what gives it the brownie and crispiness as well.

These are so good they could be served for dessert!!!

If you want to try Swerve or need to order more, use coupon code KATE10 for a 10% discount.  Swerve is my favorite sugar replacement.  It is the only sugar alcohol that will not cause tummy troubles and it does not raise blood glucose levels.

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

*I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!!  Check out BeautyCounter for more info!!  You will love it!!

Kate's Healthy Cupboard - Gluten Free Recipes

Italian Chicken Nut Rolls

Super easy and super good!!!  Some of us get sick of chicken breasts and need new ideas to change things up.  I personally like chicken and am excited to create new recipes so it's possible to eat it often and not get bored with it.  I remember as a kid asking what was for dinner and 9 times out of 10, the answer was chicken.  It amazed me how many different ways my mom could fix it or cover it in sauces to make us think it wasn't chicken.

I was known amongst my family for liking over cooked meat.  Well times have changed and the dry chicken that gets caught in your throat does not appeal to me!  These chicken rolls are so moist, full of flavor and won't get stuck in your throat.  This grain free recipe is similar to something my mom use to make us and I loved.  She used bread crumbs and butter while I opt for no grains and refined coconut oil instead.

Recipe: Italian Chicken Nut Rolls

Ingredients

• 4 chicken breasts
• 1 cup raw almonds, finely chopped
• 1 cup raw pecans, finely chopped
• 1 tsp garlic powder
• 3 Tbsp Italian seasoning
• 1 tsp sea salt
• 1/4 cup refined coconut oil or grass-fed butter
• Additional 2 tbsp grass-fed butter (optional)

Instructions

1. Pound out the chicken to about 1/4 inch thick and cut in half lengthwise
2. Place nuts in a food processor and grind until they become more like a meal, very small chunks
3. Pour nuts onto a plate and add the garlic, Italian seasoning and salt and mix well
4. Pour oil onto another plate.  Dip chicken in the oil or brush oil onto both sides of chicken
5. Place chicken in the nut mixture and coat both sides.  Roll the breast and stick a toothpick in it to hold it together. Place on a greased cookie sheet
6. Repeat for all the breasts and pour extra nuts over the tops of the chicken
7. Place a small pat of butter on top of each roll (optional, but makes them brown even more)
8. Bake at 350 for 25-30 minutes

I always use almonds and pecans, but you can certainly use whatever you'd like.  I will be sharing some additional nut crusted meats and fishes in the future.  Let us know what you come up with!

Kate's Healthy Cupboard - Gluten Free Recipes