Subtly sweet cranberry pairs with savory rosemary and lightly salted almonds to make a cracker that is beautiful, delicious, and perfect for sharing at any friend or family gathering.
It feels SO good to be back! But, I’ll be honest…it felt REALLY great to take a break.
Now that I am back in action, I have so much to share with you! I want to recap our time in Indianapolis and Fort Wayne with Brian’s family and my family, I have the long awaited “how to curl your hair tutorial” I am itching to share, and my brain is already conjuring up recipes and workouts to kick off 2016.
But, for now I’ll share this wonderful cracker recipe with you!
Disclaimer: This post is sponsored by Blue Diamond Almonds.
While the holiday season is definitely over, the time for getting together with family and friends is definitely not. If I’m not mistakin’, this is the time of year for football game watching, awards show parties, and of course Monday night Bachelor viewing get-togethers with friends (I know I’m not the only one!).
It’s always fun to have delicious (and might I add healthy…) snacks to share with those you love. When offering snacks, I think it’s important to have a good balance of sweet and savory offerings. Here are some of my favorite snacks and apps to share:
Tasty Appetizer Ideas for Friendly Get-Togethers:
- Smoked Salmon Cucumber Bites
- Spiced Nuts
- Leftover holiday cookies
- Healthy Holiday Bark
- No Bake Fudgy Snack Bites
- Butternut Squash Bruschetta
- Olives
- Fresh Grapes
- Fresh Vegetables (cucumber, celery, cherry tomatoes, carrots, radishes)
- Your Favorite Crackers
- Cranberry Rosemary Almond Crackers (recipe below!)
Delicious and homemade cranberry rosemary almond crackers perfect for any gathering or snack!…
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- 1 6oz container Blue Diamond Lightly Salted Almonds
- 2 Tbsp cold water
- 2 Tbsp dried cranberries
- 2 Tbsp fresh rosemary, roughly chopped
- 1 Tbsp raw pumpkin seeds
- ½ Tbsp melted coconut oil
- Preheat oven to 350
- Place almonds in food processor and pulse until the almonds resemble a flour-texture. This should only take about 15-20 seconds. If you go too long, you will have almond butter.
- Add the cold water, cranberries, rosemary, pumpkin seeds, and coconut oil to the food processor. Process until it forms a "dough." The dough will be a bit lumpy due to the pumpkin seeds and cranberry.
- Remove the dough from the bowl of the processor and roll it into a ball with your hands. Place the dough between two pieces of parchment paper and roll the dough into a thin and even sheet.
- - Take the top piece of parchment paper away from the dough and cut the dough into square pieces, or any shape you like with uniform size. (a pizza cutter works best for this!)
- Place the parchment paper with the uncooked crackers on it onto the baking sheet.
- Bake at 350 degrees Fahrenheit for 15 minutes. At about the 7 minute mark, rotate the pan 180 degrees so that the back is now in the front. Cook for the remaining amount of time.
- Allow the cookies to completely cool (about 15 minutes) before breaking apart. They can cool on the pan or on a wire rack.
- These keep best when stored in an airtight container at room temperature for about 2 weeks.
Here’s to a year of wonderful get-togethers and tasty snacks!
Question of the Day:
- Did you host any gatherings this holiday season or did you only attend as a guest?
- What was the most unique appetizer or snack you tried this holiday season?
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