Strawberry & Cinnamon Flat Crisps
Prep time: 
Cook time: 
Total time: 
Serves: 50
  • 1 cup almonds
  • ½ cup dried dates
  • ¼ cup chia seeds
  • ¼ cup pumpkin seeds
  • 1 cup strawberries, fresh or frozen
  • 2 tablespoons coconut oil, melted
  • ¼ cup water
  • 1 teaspoon ground cinnamon
  1. Turn the oven on to 130 degrees celsius and line a large baking tray with baking paper.
  2. In a food processor place the almonds and whizz until they are finely ground down.
  3. Add the dates, chia and pumpkin seeds and blitz until ground down and very fine.
  4. Place all of the dry ingredients into a large bowl.
  5. In the food processor add the strawberries, melted coconut oil, water and cinnamon.
  6. Whiz until combined and smooth.
  7. Add the strawberry liquid to the dry ingredients and combine using a spatula.
  8. Once all the ingredients are combined spread the mixture thinly and evenly over the baking paper.
  9. With a butter knife cut the wet mixture into the size crisps that want.
  10. Place in the oven and bake slowly for 30 minutes.
  11. The crisps on the edge might bake faster than the ones in the center so after 20 minutes or so you may like to remove the ones on the edge.
  12. Take them out of the oven and let cool. Store in an air tight container.
Recipe by Real Food Pledge at