Shortbread Crackers

These crackers taste like a cross between a graham cracker and a shortbread cookie. Both are delicious so I am perfectly happy with marrying the two flavors. I am also perfectly happy that they are refined sugar free and gluten free. They go even better with the pumpkin spice fruit dip I made for them. I will add the recipe for that at the bottom of the page.


1 1/2 cups almond flour

2 tbsp coconut flour

1 tbsp tapioca starch

1 chia egg

2 tbsp maple syrup

1 tsp vanilla extract

1 tsp ground cinnamon

1 tsp baking powder

  1. Preheat oven to 350.
  2. In a food processor, add all ingredients and blend until a soft ball of dough forms.
  3. Transfer the dough to the counter, press out to about 1/4 inch thick. Using a cookie cutter, knife, or pizza cutter, make cut out your crackers and place on baking sheet.
  4. Bake for 9-12 minutes, or until golden. Transfer to a wire rack for cooling. They’ll be soft right out of the oven but till harden after cooling.
  5. Store leftovers in an airtight container for about 1 week.

Pumpkin Spice Fruit & Cracker Dip

1 can full fat coconut milk

1/4 cup pumpkin puree (fresh or canned)

1/4 cup honey

1/2 tsp ground cinnamon

1/8 tsp nutmeg

pinch of ground cloves

1/2 tsp vanilla extract

  1. The night before, chill the canned coconut milk in the refrigerator.
  2. The next day, place a glass bowl and hand beaters in the freezer.
  3. Once ready, open the can of coconut milk and scoop out the cream that has separated to the top of the can and place it in the chilled bowl.
  4. Whip that coconut cream with the chilled beaters until fluffy.
  5. Add in remaining ingredients and whip until well mixed.

** This dip is great served with sliced fruit, cookies, shortbread crackers, or even graham crackers. **



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