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!
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!
these are really good as a vehicle for bean-free pumpkin hummus, in case you’re interested in giving it a try!
- 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
- preheat oven to 300 degrees; line a cookie sheet with parchment paper.
- add ingredients to food processor, reserving additional sea salt and raisins.
- pulse until almonds and pumpkin seeds are finely ground and blended into pumpkin.
- add raisins and pulse just until they are finely chopped, adding water only as needed to make a thick paste.
- dump "dough" onto parchment lined cookie sheet.
- top with a second sheet of parchment paper.
- roll "dough" into a thin layer ("cracker-thin") and carefully peel back top parchment sheet.
- sprinkle to taste with additional sea salt.
- use a pizza cutter to score into desired cracker shapes.
- bake at 300 degrees for 20 minutes; if dough begins to brown quickly, lower temperature to 275.
- when crackers are crisp and dry, remove and carefully break apart.
- store tightly covered in a cool place for up to several days.