1 cup raw almond butter or organic sunflower seed butter
1 egg
1/4 cup raw honey or maple syrup or a combo of the two (I use a tad less if I'm using choc. chips)
3 cups total add-ins of choice (I use lots of unsweetened shredded coconut, chocolate chips-the darkest I can find or raw cacao nibs, sunflower seeds, raisins and some chopped nuts like almonds or macadamia nuts. Chopped dates are good, too)
1/2 tsp vanilla
1/2 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
Preheat oven to 350°. Combine all ingredients in a stand mixer until thoroughly blended. You may have to manually push the chocolate chips into the dough. Drop by tablespoons onto a greased, Silpat or parchment lined baking sheet. Press down lightly with fingers
Bake for 12 to 15 minutes, be careful not to overbake. Allow to cool on wire rack. These freeze beautifully! Yum!
Sunday, January 11, 2015
Raisin & Rosemary Crackers
1/3 cup raisins
1/2 cup raw sunflower seeds
1/2 cup raw pumpkin seeds
1 Tbsp finely chopped fresh rosemary
1/4 tsp sea salt
1 Tbsp raw sesame seeds
Preheat oven to 350°. Place the raisins in a small bowl and cover with hot water. Set aside to soak for 10 minutes. In a food processor fitted with the steel blade, process the sunflower seeds, pumpkin seeds, rosemary and sea salt until finely ground, about 30 seconds. Drain the raisins, reserving 2 Tbsp. of the soaking liquid. Add the raisins and sesame seeds to the food processor. Pulse until the raisins are reduced to small flecks and are incorporated into the seed mixture.
Add 1 Tbsp of the reserved water and process until a rough dough forms. The dough should hold together when pinched between your fingers, if it does not, add a little bit of the remaining reserved water at a time, to achieve the right texture (it is just barely not crumbly.
Transfer the dough to a large piece of parchment paper. Using your hands, shape the dough into a thick rectangular mass. Place another piece of parchment on top of the dough and roll out to about 1/8" thickness. I use 2-1/8" thick sticks to run the rolling pin along an the sides of the dough but you can eyeball it.
Remove the top sheet of paper and transfer the dough, paper and all to a baking sheet. Using a pizza cutter cut dough into desired shapes, maybe 1x1 1/2" squares. You can square off the edges a bit, they'll look a little "rustic," which I think is fine.
Bake for 12 minutes, watching carefully. Remove from oven and separate the little crackers with a spatula, spreading them out a bit to crisp the edges. Return to the oven for about 4-5 more minutes, until golden brown. Store in airtight container. Recipe is easily doubled.
1/2 cup raw sunflower seeds
1/2 cup raw pumpkin seeds
1 Tbsp finely chopped fresh rosemary
1/4 tsp sea salt
1 Tbsp raw sesame seeds
Preheat oven to 350°. Place the raisins in a small bowl and cover with hot water. Set aside to soak for 10 minutes. In a food processor fitted with the steel blade, process the sunflower seeds, pumpkin seeds, rosemary and sea salt until finely ground, about 30 seconds. Drain the raisins, reserving 2 Tbsp. of the soaking liquid. Add the raisins and sesame seeds to the food processor. Pulse until the raisins are reduced to small flecks and are incorporated into the seed mixture.
Add 1 Tbsp of the reserved water and process until a rough dough forms. The dough should hold together when pinched between your fingers, if it does not, add a little bit of the remaining reserved water at a time, to achieve the right texture (it is just barely not crumbly.
Transfer the dough to a large piece of parchment paper. Using your hands, shape the dough into a thick rectangular mass. Place another piece of parchment on top of the dough and roll out to about 1/8" thickness. I use 2-1/8" thick sticks to run the rolling pin along an the sides of the dough but you can eyeball it.
Remove the top sheet of paper and transfer the dough, paper and all to a baking sheet. Using a pizza cutter cut dough into desired shapes, maybe 1x1 1/2" squares. You can square off the edges a bit, they'll look a little "rustic," which I think is fine.
Bake for 12 minutes, watching carefully. Remove from oven and separate the little crackers with a spatula, spreading them out a bit to crisp the edges. Return to the oven for about 4-5 more minutes, until golden brown. Store in airtight container. Recipe is easily doubled.
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