Date and Walnut Paleo Crispbread and 3 Topping Ideas

By Faith Gorsky, www.AnEdibleMosaic.com

Yields 1 mini loaf (5.75 by 3-inches); about 24 crackers
Prep Time: 1 hour
Cook Time: 1 hour

Crispbread:

  • 1/2 cup (56 g) almond flour

  • 2 tablespoons coconut sugar

  • 2 tablespoons (12 g) arrowroot starch

  • 1 tablespoon (10 g) golden flaxseed meal

  • 1/2 tablespoon tapioca starch

  • 1/8 + 1/16 teaspoon salt

  • 1/8 + 1/16 teaspoon baking soda

  • 1 tablespoon clarified butter (ghee) or coconut oil, melted

  • 1 large egg

  • 2 tablespoons plain unsweetened almond “milk”

  • 1/2 teaspoon apple cider vinegar

  • 1/2 teaspoon pure vanilla extract

  • 1/4 cup walnuts, chopped

  • 1 Medjool date, pitted and finely chopped

Macerated Strawberries and Fresh Mint (for serving with Marin French Cheese Petite Breakfast):

  • 1/2 cup thinly sliced fresh strawberries
  • 1/2 teaspoon sugar
  • 1 pinch sea salt
  • 2 teaspoons chopped fresh mint

Blueberry Thyme Sauce (for serving with Marin French Cheese Petite Supreme):

  • 6 oz fresh blueberries
  • 2 teaspoons honey
  • 1/2 teaspoon fresh lemon juice
  • 1/2 teaspoon fresh minced thyme
  • 1 pinch sea salt

Quick Pickled Jalapeños with Red Onion (for serving with Marin French Cheese Petite Jalapeño):

  • 4 tablespoons hot water
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon black peppercorns
  • 2 tablespoons apple cider vinegar
  • 2 jalapeños, thinly sliced
  • 1/4 cup sliced red onion

Directions:

For the loaf, preheat oven to 350F; generously grease a mini (5.75 by 3-inch) loaf pan with ghee or coconut oil. Whisk together the almond meal, coconut sugar, arrowroot starch, flaxseed meal, tapioca starch, salt, and baking soda in a large bowl. Whisk together the slightly cooled ghee or coconut oil, eggs, almond “milk”, vinegar, and vanilla in a medium bowl. Add the wet ingredients to the dry all at once and stir until combined, being careful not to over-mix. Immediately pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 30 to 35 minutes. Cool to room temperature and then refrigerate until fully chilled, at least 4 hours or up to 3 days.

To make the crispbread, once the loaf is fully chilled, preheat oven to 350F. Thinly slice the loaf into slices 5mm thick. Line up the slices on a parchment paper-lined baking sheet and bake until toasted on both sides, about 20 minutes, flipping once halfway through. Cool completely before serving.

For the Macerated Strawberries and Fresh Mint, stir together all ingredients. Cover and refrigerate 30 minutes. Serve on top of a crispbread along with a slice of Marin French Cheese Petite Breakfast.

For the Blueberry Thyme Sauce, combine all ingredients in a small saucepan over medium heat. Bring to a boil and then cook 1 minute, stirring frequently. Cool to room temperature (the sauce will thicken as it cools). Serve on top of a crispbread along with a slice of Marin French Cheese Petite Supreme.

For the Quick Pickled Jalapeños with Red Onion, stir together the hot water, sugar, and salt in a small bowl until the sugar and salt are dissolved. Stir in the peppercorns, vinegar, jalapeños, and red onion and let it sit for 10 minutes. Serve on top of a crispbread along with a slice of Marin French Cheese Petite Jalapeño.

Notes:

Crispbread recipe inspired by and adapted from my recipe for Best Paleo Sandwich Bread.