From December/January 2014 issue
- ⅓ cup raisins
- ½ cup raw sunflower seeds
- ½ cup raw pumpkin seeds
- 1 TBSP finely chopped fresh rosemary
- ¼ tsp sea salt
- 1 TBSP raw sesame seeds
- Preheat the oven to 350ºF. 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 a steel blade, process the sunflower seeds, pumpkin seeds, rosemary, and sea salt until finely ground, about 30 seconds.
- Drain the raisins, reserving 2 tablespoons of the soaking liquid. Add the raisins to the food processor along with the sesame seeds. Pulse until the raisins are reduced to small flecks and are incorporated into the seed mixture.
- Add 1 tablespoon 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.
- 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. Roll out the dough to about ⅛-inch thickness. Remove the top sheet of parchment paper. Trim any jagged edges with a pizza cutter.
- Transfer the dough, parchment paper and all, to a baking sheet. Use the pizza cutter to cut the dough into 1 to 1½-inch square cracker shapes. Bake for 12 minutes.
- Remove the pan from the oven and separate the crackers with a spatula along the precut lines, spacing them out a little bit on the baking sheet so the air can circulate around them. Place the pan back in the oven for 5 minutes. This step helps to crisp up the crackers.
- Remove the crackers from the oven and cool completely. (Crackers will continue to crisp up as they cool.) Store in an airtight container.