grain-free crackers {copycat trader joes rosemary raisin crackers}

i adore the raisin-rosemary crisps at trader joe’s – they just don’t adore me back.  (how i wish they made a gluten-free version – are you listening, trader joe’s?)  in the mean-time, i decided to combine those sweet-and-savory-flavors myself in a grain-free cracker.  i think these would be perfect on a thanksgiving cheese tray!

 

paleo_raisin_crackers_angela_sackett

 

i’m being forthright here: these are very different from the super-crunchy, crisp, light trader joe’s crackers.  but the flavor profiles are similar, with a deeper, nuttier quality.  i’m happy with the result!

 

paleo_raisin_crackers_and_paleo_hummus

 

these are really good as a vehicle for bean-free pumpkin hummus, in case you’re interested in giving it a try!

 

grain-free crackers {copycat trader joes rosemary raisin crackers}
 
Prep time
Cook time
Total time
 
gluten-free, grain-free, rosemary and raisin crackers made with pumpkin and sunflower seeds.
Author:
Recipe type: allergy friendly snack
Ingredients
  • ¾ cup pumpkin seeds
  • ½ cup blanched almonds
  • ¼ cup pumpkin puree
  • 2" spring rosemary, leaves stripped and finely chopped
  • up to ¼ cup water (as needed)
  • 1 tablespoon coarse sea salt, plus additional for garnish
  • 2 tablespoons golden raisins
Instructions
  1. preheat oven to 300 degrees; line a cookie sheet with parchment paper.
  2. add ingredients to food processor, reserving additional sea salt and raisins.
  3. pulse until almonds and pumpkin seeds are finely ground and blended into pumpkin.
  4. add raisins and pulse just until they are finely chopped, adding water only as needed to make a thick paste.
  5. dump "dough" onto parchment lined cookie sheet.
  6. top with a second sheet of parchment paper.
  7. roll "dough" into a thin layer ("cracker-thin") and carefully peel back top parchment sheet.
  8. sprinkle to taste with additional sea salt.
  9. use a pizza cutter to score into desired cracker shapes.
  10. bake at 300 degrees for 20 minutes; if dough begins to brown quickly, lower temperature to 275.
  11. when crackers are crisp and dry, remove and carefully break apart.
  12. store tightly covered in a cool place for up to several days.

 

 

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