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Cranberry Coconut Crackers
Prep Time: 00:30
Cook Time: 00:25
3/4 cup whole wheat flour
3/4 cup all - purpose flour
1/2 tsp baking powder
1/4 tsp salt
2 tbsp brown sugar or coconut sugar
1/4 cup shredded coconut
2 tbsp flax seeds
2 tbsp maple syrup
1/2 cup coconut milk
2 tbsp melted coconut oil
1/3 cup dried cranberries, roughly chopped
3 tbsp earth balance vegan butter, melted
3 tbsp shredded coconut for sprinkling
1Preheat oven to 350F. Prepare a large baking sheet with parchment paper or lightly grease. Set aside.
2In a large bowl, mix all dry ingredients together. In a small bowl, mix all the wet ingredients together.
3Add the wet ingredients to the dry ingredients and stir until a dough forms. The dough shouldn't be sticky, so if it is, add a bit more flour.
4On a flat, floured surface, roll dough out into a very thin layer, about 3-4 mm thick. Using a round cookie cutter, a shot glass, or some other round container, cut out the crackers and place on the cookie sheet. Continue until all dough has been used up.
5Melt the earth balance butter. Using a pastry brush, brush the butter onto the top of the crackers. Immediately top with shredded coconut.
6Place in the oven and bake for 20-25 minutes. Let cool completely and store in an airtight container for up to a week.
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