Gluten Free, Vegan Fruit and Nut Crisps
after making Fruit and Nut Crisps earlier this week I thought I’d try out a gluten-free, vegan version of these delicious snacks!
I think I actually prefer the gluten-free ones better than the original ones. The Bob’s Red Mill Gluten-free all-purpose baking flour really crisps up well when these are baked for the second round! I also switched up the nuts and fruits to create a cinnamon raisin version, but you can really add any flavour combination you’d like!
I can assure you that once you’ve made these, you’ll never buy them in the store again!
Gluten Free, Vegan Fruit and Nut Crisps (Cinnamon Raisin)
2 cups Bob’s Red Mill Gluten-Free, All-Purpose baking flour
2 tsp baking soda
1 1/2 tsp xantham gum
1/2 tsp salt
2 cups almond milk (I’m assuming rice or soy will work just fine as well)
1/4 cup raw cane sugar
1 cup raisins
1/2 cup chopped almonds
1/2 cup roasted pumpkin seeds
1/4 cup sunflower seeds
1/4 cup ground flax-seed
1 tsp cinnamon
*feel free to substitute the fruit, nuts and seeds to those of your preference
Prepare two 8″X4″ loaf pans by spraying with non stick spray or lining with parchment paper.
Preheat the oven to 350 degrees.
In a large bowl, stir together the flour, sugar, baking soda, xantham gum, cinnamon and salt. Add the almond milk Stir together by hand. Add the fruits, nuts, seeds and stir until combined.
Pour the batter into the prepared pans and bake for 35-40 minutes until the loaves are golden brown and spring back when you gently touch the centre. You can’t really over bake these too much as you’re going to slice them up and totally dry them out later. Remove the pans from the oven and cool for 10 minutes before un molding onto wire racks to cool completely.
Once cool, wrap up the loaves and freeze them until they’re hard. This will make them MUCH easier to slice.
Heat the oven to 300 degrees and spay or line cookie sheets.
Slice the loaves as thin as you can (you should be able to get about 8 dozen crisps!) and place each piece on the cookie sheet. Bake for 15 minutes and then flip crisps over and bake for an additional 10-15 minutes or until the crackers have dried out and turned dark brown and crispy (but not burnt)
This gluten-free version browned faster in the oven than the ones I hade made earlier with all-purpose and spelt flours, so once you flip them over just keep a good eye on them.
Store in an airtight container.