Medjool Date, Nut and Olive Crackers
- 12 crackers
Courtesy of Natural Delights Medjool Dates
- ¼ cup (50 mL) pistachios, shelled
- 1 cup (250 mL) all-purpose flour, divided
- ½ cup (125 mL) Natural Delights Medjool Dates, pitted and chopped (about 5-6 dates)
- ¼ cup (50 mL) Kalamata olives, pitted and chopped
- 1 tsp (5 mL) orange zest
- ¼ tsp (1 mL) salt
- ⅛ tsp (0.5 mL) baking powder
- ⅛ tsp (0.5 mL) black pepper
- 1 egg
- 2 tbsp (30 mL) olive oil
Per serving (1 cracker/30g):
- 106 calories,
- 5g fat,
- 102mg sodium,
- 14g carbohydrate,
- 1 g fibre,
- 2g protein.
Preheat oven to 325 F (160 C). Line a baking sheet with parchment paper.
Pulse pistachios in a food processor until finely chopped. Add ½ cup (125 mL) flour and the chopped Medjool dates. Pulse until mixture resembles fine breadcrumbs. Add olives and pulse until mixed. Add remaining flour, orange zest, salt, baking powder and pepper. Pulse until well mixed.
In a small bowl, whisk egg and set aside 1 tbsp (15 mL) of beaten egg for glazing. Add the rest of egg and olive oil to food processor. Pulse until mixture comes together.
Turn dough out onto lightly floured board and knead gently. Flatten into a disc and wrap in plastic wrap. Refrigerate until firm, about 1 hour.
Using a lightly-floured rolling pin, roll dough ¼-inch (0.5 cm) thick. Cut into 2½ inch (6 cm) rounds. Place on lined baking sheet. Brush tops with remaining beaten egg. Bake in the centre of oven until golden brown, 20 to 22 minutes.
Cool completely on a rack. Store in airtight container for up to 3 days.