Homemade Fruit & Nut Crisps with Berry Compote

Preheat your oven to 325°F (165°C) and line two baking sheets with parchment paper.

In a large bowl, combine 1 cup almond flour, 1/2 cup oat flour, 1/3 cup dried cranberries, 1/4 cup chopped walnuts, 2 tablespoons sunflower seeds, 1/4 teaspoon salt, and 1 teaspoon cinnamon.

In a small saucepan, gently warm 2 tablespoons honey and 2 tablespoons coconut oil until melted and combined.

Add the honey-oil mixture and 1 tablespoon orange zest to the dry ingredients and mix well.

Gradually add 1/4 cup cold water, mixing until the dough comes together into a slightly sticky mass.

Divide the dough in half and place each half between two sheets of parchment paper. Roll out very thin (about 1/8 inch).

Remove the top parchment, transfer the bottom parchment with dough to baking sheets, and score the dough into cracker-sized rectangles with a knife.

Bake for 15 minutes, then reduce heat to 300°F (150°C) and bake for another 10-15 minutes until the crisps are golden brown and firm. Watch carefully to prevent burning.

Allow the crisps to cool completely on a wire rack while preparing the berry compote.

For the berry compote, reserve 1/2 cup of mixed berries for garnish and place the remaining 2 1/2 cups in a medium saucepan.

Add 1 tablespoon lemon juice and 2 tablespoons maple syrup to the berries and bring to a gentle simmer over medium heat.

Cook for 5-7 minutes, stirring occasionally, until the berries break down and release their juices.

Remove from heat and stir in 1 tablespoon chia seeds and 1 teaspoon vanilla extract. Allow to cool for 15 minutes to thicken.

In a small bowl, mix 1 cup Greek yogurt with 1 tablespoon of the cooled berry compote to create a light pink yogurt base.

To serve, spread the berry-infused yogurt onto the cooled crisps, top with additional berry compote, garnish with the reserved fresh berries and 2 tablespoons chopped fresh mint leaves.

Arrange on a serving platter and serve immediately.