I ran into Whole Foods last weekend for my usual fare, and they had samples out all over the place. I was in a bind, and trying to appease my 1-year-old, when I came upon these:
These Raincoast Crisps were really good, in spite of the fact that the first listed ingredient was unbleached flour. Blah. I grabbed them anyway and tasted them–they are good. I knew I could knock ’em off, though.
They might be better this way!!
Preheat oven to 275 degrees.
In a food processor:
1/2 cup of dates
1/2 cup of raisins
Pulse them together–until they are evenly ground, but not a paste.
1/2 c sliced almonds
1/4 c each of sunflower seeds, pepitas, sesame seeds (I used black and regular), almond flour, flaxseed meal.
1/2 tsp sea salt
2 tbsp water
Blend until evenly ground, and somewhat sticking together.
Roll dough between two pieces of parchment paper, until very very thin. Approximately 1/8 inch thickness. Or less. You may find it easier to do in two or three batches.
Bake for 30 minutes, or until lightly browned and crispy. Use a knife to cut them into uniform “crackers”.
Serve alone, topped with chicken salad, or farm fresh goat cheese.
These little crackers are elegant…like something you would find in a little cafe in the West Village.
Salty, crunchy, slightly sweet.