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Printed Book:

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RosemaryDate Crackers

Preheat the oven to 350 degrees F.

 

Place all ingredients, except half of the sunflower seeds, in a food processor. Process for 15 seconds, or until thoroughly combined with small bits of dates speckled throughout. Add the remaining sunflower seeds and pulse once until they are roughly chopped. Form the dough into a ball, then roll it out into a rectangular shape, 1/8 inch thick, between two sheets of parchment paper.

 

Remove the top sheet of parchment and, using a pizza cutter, cut the dough into 1 inch wide rectangles. Re-roll the end bits to make more crackers. Carefully transfer the parchment paper to a baking sheet. Bake for 15 minutes, rotating the pan once half way through the baking. Cool and serve.

Ingredients:

1)

blanched almond flour: 1 cup

2)

dates, chopped: 5

3)

cold water: 2 tablespoon

4)

raw sunflower seeds, divided: 1 tablespoon

5)

sprig fresh rosemary: 1

6)

garlic cloves, minced: 0.5

7)

sea salt: 0.5 teaspoon

8)

olive oil: 1.5 tablespoon

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