Sweet and Savory Rosemary Crisps

Adapted from Dinner with Julie

1 Cup Plain Non-Dairy Milk

1 Teaspoon Apple Cider Vinegar

2 Tablespoons Dark Brown Sugar, Packed

2 Tablespoons Maple Syrup

1 Cup White Whole Wheat Flour

1 Teaspoon Baking Soda

1/2 Cup Chopped Dates

1/4 Cup Toasted, Unsalted Sunflower Seeds

1/4 Cup Toasted, Unsalted Pepitas (Pumpkin Seeds)

1/4 Cup Green Olives with Pimento, Roughly Chopped

2 Tablespoons Whole Flaxseed, Ground

1 1/2 Teaspoons Dried Rosemary Leaves, Ground

1/4 Teaspoon Ground Cinnamon

Pinch Ground Black Pepper

Preheat oven to 350 degrees, and lightly grease an 8 x 4-inch loaf pan.

First things first, mix together your non-dairy milk of choice, vinegar, sugar, and maple syrup. Let sit for at least 5 minutes for the "milk" to curdle. Meanwhile, combine everything else that follows in a large bowl, making sure that all of the ingredients are well distributed throughout the mixture, and that the dates and olives are thoroughly coated in flour. Pour the wet ingredients into the bowl of dry, and stir with a wide spatula, just until the batter is fully moistened and free of dry, floury pockets. Pour the batter into your prepared loaf pan, and bake for 35 minutes, until golden brown on top and a toothpick inserted into the center comes out dry. Let cool in the pan for 5 minutes, and then turn the loaf out onto a wire rack.

The cooler the loaf, the thinner and cleaner your slices will come out, so try to let it rest until completely cool. You may choose to let it sit overnight and resume baking in the morning, or you can speed up the process by tossing the loaf into the freezer briefly.

When you're ready to bake the crisps, preheat or reduce the oven temperature to 325 degrees, and slice the baked and cooled loaf into very thin slices with a serrated knife; Approximately 1/4 - 1/2 cm thickness. Lay them out on an ungreased sheet pan lined with aluminum foil (for easier clean up) and bake for 15 minutes. Flip the crackers over, and bake for a final 15 - 20 minutes, until golden all over. Don't worry if they aren't perfectly crunchy straight out of the oven, because they will continue to crisp up as they cool. Once cooled to room temperature, they can be stored in an air-tight container in a cool place for up to a week. If they last that long, that is.

Makes About 3 Dozen Crackers

©Hannah Kaminsky http://www.bittersweetblog.com