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.
These nutty Paleo crackers are slightly chewy, with a subtle apricot flavor. And 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 gluten free crackers contain 6 simple Paleo and Vegan ingredients. They are dairy free, grain free and a wonderful kid friendly snack.
Ingredients:
- 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 1/4″ 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.
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:
Carrot & Apricot Crackers
- Prep Time: 15 min
- Cook Time: 25 min
- Total Time: 40 minutes
- Yield: About 3 dozen 1x
Description
6 ingredient Paleo and Vegan crackers. Slightly chewy, perfectly nutty and a healthy snack for kids.
Ingredients
- 1/3 cup chopped carrot (50g)
- 1/3 cup lightly packed dried apricots (75g)
- 1/2 cup raw almonds (75g)
- 1/4 cup raw walnut halves (25g)
- 1/4 cup unsweetened shredded coconut
(28g) - 1/8 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 1/4″ 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.
Keywords: crackers, snack, paleo, dairy free, egg free, vegan, no added sugar
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
Yay! Thank you for sharing Sue! I’m so happy to hear that they turned out and you love them 🙂