These carrot & apricot crackers are slightly chewy, with a subtle apricot flavor. They're made with dried apricots, fresh carrots, nuts and coconut. This healthy cracker recipe is Paleo, Vegan and only 5 ingredients!
I don't particularly like apricots, but for some reason was inspired to create a cracker recipe using them. And OH MY! So glad I did! The results were these delicious, grain free Carrot & Apricot Crackers.
This healthy Paleo cracker recipe is slightly chewy, and has a subtle apricot flavor. As for the carrots, their taste is unrecognizable but offers a unique orange hue and provides a few extra nutrients. (Always a bonus in my opinion.)
Ingredients in Carrot & Apricot Crackers
These carrot crackers contain 5 simple ingredients (not including salt) that are all Paleo, Vegan and even Whole30 approved! This is a great cracker recipe for kids.
Here's what you need:
- carrot
- dried apricot
- almonds
- walnuts
- shredded coconut
- salt
How to Make Carrot & Apricot Crackers
To make these crackers, a food processor or high powered blender is necessary. But, that makes preparation quick and easy!
First, add all ingredients to food processor. Blend for about a minute. The mixture should be sticky and crumbly, but hold together when pressed into a ball.
Remove cracker mixture from the food processor and roll into a ball. Then, flatten the ball and roll between two sheets of parchment paper with a rolling pin. Try to roll the dough into a rectangular shape, about ¼" thick.
Next, remove the top layer of parchment and cut the crackers using a knife or pizza cutter. Note: the crackers do not need to be cut all the way through. You can go back and "perfect" the cut after baking, while the crackers are cooling.
Transfer the crackers (on parchment) to a baking sheet. Place in a preheated oven and bake at 350 degrees for 25 minutes. Depending on the cracker size and thickness, baking time will slightly vary.
Lastly, remove the crackers from the oven and cool to room temperature on a wire cooling rack. Now is the time to fully separate the crackers and make sure they're cut all the way through.
Best Way to Store Homemade Crackers
These crackers store well at room temperature for up to a week. Simply place them in an air-tight container (I use THESE) and set in your pantry. They can also be kept in the fridge up to two weeks.
More Paleo Cracker Recipes
Since my kids eat A LOT of crackers, I have a small collection of cracker recipes on my site. Here are some of our favorites:
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Carrot & Apricot Cracker (Paleo, Vegan)
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: About 3 dozen 1x
Description
5 ingredient Paleo and Vegan crackers made with dried apricots and fresh carrots. Slightly chewy, perfectly nutty and a healthy snack for kids.
Ingredients
- ⅓ cup chopped carrot (50g)
- ⅓ cup lightly packed dried apricots (75g)
- ½ cup raw almonds (75g)
- ¼ cup raw walnut halves (25g)
- ¼ cup unsweetened shredded coconut
(28g) - ⅛ tsp pink Himalayan salt
(Instructions
- Preheat oven to 350 degrees F.
- Add all ingredients to food processor. Blend for about 1 minute.
- Remove mixture from food processor and roll into a ball.
- Flatten the ball, then roll between two sheets of parchment paper. Roll to about ¼" thick.
- Remove the top sheet of parchment. Cut crackers into squares using a knife or pizza cutter*
- Transfer the crackers (on parchment) to a baking sheet and bake at 350 degrees for 25 minutes**
- Remove crackers from the oven and cool to room temperature.
- Store in an air tight container at room temperature for up to one week.
Notes
*Crackers do not need to be fully cut and separated. You can go back and cut them again after baking.
**Baking time varies slightly depending on cracker thickness and size. After 20 minutes, be sure to keep a close eye on crackers to ensure that they don't burn.
Sue Michalka
Hi Katie,
I baked your Carrot & Apricot Crackers tonight ... awesome! I took a picture ... will send when I learn how to take it from my phone to here. Thanks for sharing your recipes.
Sue
Katie
Yay! Thank you for sharing Sue! I'm so happy to hear that they turned out and you love them 🙂
Debi
Hi Katie. Love this idea. Since I can’t eat coconut are there any substitutions?
Katie
Hi! You could try subbing in another nut or seed like sunflower seeds or almonds. However, I haven't tested any swaps.