Gluten Free
Blueberry Cracker Mango Ice cream-wich, Cookie Dough Ice Cream, Review
Who doesn’t love an ice cream sandwich? Mango ice cream sandwiched between blueberry cracker. This is a delicious vegan sweet…
- Ready 55 minutes
- Serves 12 servings
- Prep 10 minutes
- Cook 45 minutes
So it is somewhat Summer in Seattle(Yeah, this week the weather went cold on us again), but hey most days are warm enough for me to scarf down some pints of deliciousness. The flavors we have been getting in bulk are Cookie dough, Cookies and cream and some passionate mango. What I need to pick up next is the chocolate brownie and german chocolate. mm mmmm. And you thought vegan ice creams were boring!
Recipe
Easy Blueberry Crackers Recipe
Gluten, nut, oil, dairy, egg free
- Serves 12 servings
- Prep 10 minutes
- Cook 45 minutes
- Total 55 minutes
Ingredients
- 3/4 cup blueberry puree (I used fresh)
- 1/4 cup Oat flour
- 2 Tablespoon raw sugar or equivalent sweetener (or more for sweeter)
- a generous pinch of sea salt
- a generous pinch of spice of choice (I used cinnamon)
Instructions
- 1
Puree the blueberries into as smooth as possible. I had 3/4 cup blueberry puree, from a bit more than a cup of Blueberries.
- 2
Add Oat flour, sugar, salt, spice and whisk well for a minute.
- 3
Pour the mixture over parchment lined baking sheet and spread into a thin layer using a spatula. A bit thicker on the sides to avoid burning.
- 4
Bake at 325 degrees F for 45 minutes to an hour until just about crisp.(It will continue to crisp up while cooling).
- 5
Turn around twice in between for even baking.
- 6
Use pizza cutter when still warm to make cuts.
- 7
The central part might feel like fruit leather if the batter layer was thick. With a thin and even spread, they come out crisp.
- 8
Cool completely, break into pieces and store in an airtight container.
Nutrition
- Calories23 kcal
- Carbohydrates4 g
- Sodium3 mg
- Potassium16 mg
- Sugar2 g
- Vitamin A5 IU
- Vitamin C0.9 mg
- Calcium1 mg
- Iron0.1 mg
