Seed Butter Crisps

It must be the holidays because everywhere I go, they seem to be selling peanut brittle.
As a kid, this use to be a favorite treat of mine with its sugary crispy peanut bits. However, as I got older… I couldn’t eat dairy, and my kid couldn’t have peanuts.  Let’s not even talk about what a wicked job the brittle does on our teeth. It’s like super glue on our teeth! The memories of these tasty treats not only sticks to our teeth but in our memories.  I do miss the peanut brittle flavor and it reminded me so much of when my dad would come home with these tins of brittle for the holidays.  In memory of past holidays, I decided to work on a healthier version of these treats that are also allergy friendly.  These aren’t peanut brittles but they are crispy, sweet and has that nutty flavor. I was at the cereal aisle recently and found some crispy quinoa puff that I thought would be a great incorporation to my new treats. If your local store doesn’t carry them, please feel free to substitute it with crispy brown rice puffs.  These seed butter crisps are quick and easy to make, I hope you enjoy them.

Seed Butter Crisps Recipe

Ingredients:

• 1 tablespoon of raw shelled hemp seeds
• 7 Medjool dates (pitted)
• 1/4 cup of unsweetened seed butter
• 1 cup of crispy quinoa puffs OR substitute with crispy brown rice puffs
• pinch of sea salt

Directions:

1. Preheat the oven to 400F.
2. In a food processor, place the pitted dates, seed butter, salt and hemp seeds.
3. Pulse or run the food processor till you have a smooth paste.
4. Remember always to use your food processor according to the manufacturer’s user manual and add the crispy quinoa puff.
5. Pulse the paste with the added crispy quinoa 3-5 time, you want to incorporate the puffs into the date paste but not actually blend it into a paste.
6. Turn off the food processor, remove the mixture and place it on a parchment paper lined baking pan.
7. Spread out the mixture evenly and try to make a 9 in. by 9 in. square.
8. Place the baking pan in the oven and bake for 7-10min or till the edges are browned.
9. Turn off the oven and remove the tray… I usually like to cut my crisps into rectangles while it is warm.  I cut mine into 12 rectangles and then let them cool on a baking rack.  The crisps will “crisp” up as they cool. (If you want more angular brittle shape then break it apart after they is cooled.)
10. These treats should hold in an air tight container for about a week, please keep them away from heat as the base is a seed butter. Enjoy!

This recipe makes 12 servings.

Seed Butter Crisps

http://www.ceglutenfreefoodie.com

Clean Eating Gluten Free Foodie

Vegan

Top 8 Allergen Free

Dairy Free

Soy Free

Wheat Free

Peanut/Tree Nut Free

Egg Free

21DF: 2/3 Y, 1Tsp