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Monday, June 5, 2017

Fruit Salsa and Cinnamon Sugar Crackers


  • 16 ounces strawberriesfinely chopped
  • 1 Granny Smith applefinely chopped
  • 2 mangoes peeled and diced
  • 1/4 - 1/3 cup sugar
  • 1 Tablespoon fresh lemon or lime juice
Cinnamon Sugar Chips

½ cup certified gluten free old-fashioned oats
⅝ cup gluten free flour blend I used the King Arthur Gluten Free Multi-Purpose Blend
1/8 teaspoon salt
1 1/2 Tablespoons organic cane sugar
1 teaspoon cinnamon
1½ Tablespoons vegan buttery spread melted
1 Tablespoon maple syrup
1/8-1/4 cup water the amount may vary depending on the flour you use
cinnamon sugar for on top

Preheat the oven to 400 degrees.
Put the gluten free old-fashioned oats in the food processor and process until a coarse flour forms.
Put the melted vegan buttery spread in a bowl, and add the maple syrup and sugar. Stir well.
Add the oat flour, gluten free flour blend, cinnamon, and salt. Stir.
Add the water a little at a time, alternating with stirring, until the dough comes together into a ball.
Place the ball of dough on parchment paper, and lay another piece of parchment on top.
Use a rolling pin to roll the dough out to a thickness of 1/8 of an inch. Remove the top piece of parchment and transfer the dough to a cookie sheet.
Score the dough into squares or triangles. Do not separate. Sprinkle water on top and smooth over the dough with your fingers. Dust the crackers with cinnamon sugar.
Bake at 400 degrees for 13-16 minutes.
Let the crackers cool completely before breaking apart.


  1. Place the chopped fruits in a bowl.
  2. Add the lemon juice and the sugar, stir well.
  3. Refrigerate until ready to serve. Serve with crackers or cinnamon sugar tortillas.

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