Parsnip, Cardamom & Date Crackers

We are in a serious cracker phase over here at the farm and I've been having fun testing a lot of cracker recipes for an upcoming cookbook (details on that will come later this winter). However, I feel I've neglected this space for a while and needed to make up for lost time with a fun, tasty and nourishing cracker recipe! These crackers are AWESOME and my little toddler loves them so much! They're mildly sweet and taste great with a smear of goat's cheese or even a drizzle of nut butter. We used up some storage parsnips that we have laying around in our barn and they add just a subtle earthy and sweet flavor that pairs so well with the cardamom and dates. The consistency of these is somewhere in-between a wafer and a biscuit and they go equally well with a glass of milk for a mid afternoon snack or a glass of wine with a cheese board appetizer. These crackers are made with the same formula as a lot of my crackers with a mix of almond flour, buckwheat flour and chickpea flour. I always have these 3 flours on hand because they make up the bulk of the crackers and cookies I've been making recently and I love the texture and flavor I get from this combination. I hope you all enjoy these crackers as much as we do! Happy snacking everyone!

Parsnip, Cardamom & Date Crackers

Prep Time: 25 minutes
Cook Time: 20 minutes
Serves: 12 servings

Ingredients

  • 1/2 cup packed and pitted dates
  • 1 cup almond flour
  • 1/2 cup buckwheat flour (sprouted if possible)
  • 1/2 cup chickpea flour (sprouted if possible)
  • 1 teaspoon ground cardamom
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 5 Tablespoons melted butter
  • 1 cup shredded parsnips (raw)

Preparation

  1. Preheat the oven to 350F
  2. Place all the ingredients into a food processor and process until a ball of dough forms, this will take a minute or two. Stop to scrape down the sides as necessary.
  3. Once the mixture forms a ball remove it to a bowl and place it in the fridge for 25 minutes to chill (this will make it easier to work with). 
  4. Divide the dough in half (leaving the second half in the fridge while you work with the first half) and place the dough in-between two large pieces of parchment paper. Use a rolling pin to roll the dough out into about a 1/4-inch thickness. Try and be careful to keep the thickness even (this will make for even baking). 
  5. Remove the top layer of the parchment paper and use a pizza cutter to cut the dough into uniform cracker shapes- no need to peel away the crackers individually yet, they'll break apart easily after baking! Carefully lift the parchment paper (with the dough still on it) to a baking sheet. Bake in the oven until the edges are lightly browned. About 15-20 minutes (cooking times will vary depending on the thickness of your crackers. Start checking your crackers around the 12 minute mark. You may need to remove the outer crackers first and continue to cook the center crackers for an additional minute or two. 
  6. Store crackers in a glass Tupperware for up to 5 days at room temperature.

Notes

*Cooking times will very from kitchen to kitchen

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