I was on a Virgin flight from Auckland, New Zealand to the Gold Coast in Australia and on the menu for purchase were these little packets of cracker snacks called Apple & Cinnamon Flats made by Fine Fettle. They were made from only a handful of real ingredients and I absolutely loved them because they were a healthy option on the flight. The ingredients were really simple and it appears that they are dehydrated tasty small bites. I was so inspired by this snack idea made by Fine Fettle that I came home revving to create something similar!
The great thing about this recipe that I have created is you will get a huge jar of these gorgeous snacks for only a few dollars and they were really easy to make in only 30 minutes in total.
Strawberry & Cinnamon Flat Crisps
Prep time
Cook time
Total time
Author: Caralee - Real Food Pledge
Serves: 50
Ingredients
- 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
Instructions
- Turn the oven on to 130 degrees celsius and line a large baking tray with baking paper.
- In a food processor place the almonds and whizz until they are finely ground down.
- Add the dates, chia and pumpkin seeds and blitz until ground down and very fine.
- Place all of the dry ingredients into a large bowl.
- In the food processor add the strawberries, melted coconut oil, water and cinnamon.
- Whiz until combined and smooth.
- Add the strawberry liquid to the dry ingredients and combine using a spatula.
- Once all the ingredients are combined spread the mixture thinly and evenly over the baking paper.
- With a butter knife cut the wet mixture into the size crisps that want.
- Place in the oven and bake slowly for 30 minutes.
- 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.
- Take them out of the oven and let cool. Store in an air tight container.
I made your strawberry cinnamon crisps they are really delicious but I was wondering about how crisp they should be, mine are a wee bit soft. I also substituted strawberries with frozen raspberries maybe this is why?. Another thought perhaps I should turn up the heat in my oven as they cooked for the full 30 mins. Loving your recipes.
Hi Kim. Thanks for your message. It also depends on how thin you spread your mixture out. If it was thicker in spots then in might not be as crispy as the edges. I am glad that you are loving the recipes 🙂 x
Mine didn’t go crunchy either and I left them in the oven for about 45 minutes and spread them as thinly as I could. They are still yum though 😀
Hi Sam. Oh that is a shame, but I am glad that you still liked it. xx