Name: Date and Walnut Paleo Crispbread and 3 Topping Ideas
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: 1 mini loaf (5.75 by 3-inches); about 24 crackers
Ingredients: ½ cup (56 g) almond flour; 2 tablespoons coconut sugar; 2 tablespoons (12 g) arrowroot starch; 1 tablespoon (10 g) golden flaxseed meal; ½ tablespoon tapioca starch; ⅛ + 1/16 teaspoon salt; ⅛ + 1/16 teaspoon baking soda; 1 tablespoon clarified butter (ghee) or coconut oil, melted; 1 large egg; 2 tablespoons plain unsweetened almond “milk”; ½ teaspoon apple cider vinegar; ½ teaspoon pure vanilla extract; ¼ cup walnuts, chopped; 1 Medjool date, pitted and finely chopped; ½ cup thinly sliced fresh strawberries; ½ teaspoon sugar; 1 pinch sea salt; 2 teaspoons chopped fresh mint; 6 oz fresh blueberries; 2 teaspoons honey; ½ teaspoon fresh lemon juice; ½ teaspoon fresh minced thyme; 1 pinch sea salt; 4 tablespoons hot water; 1 teaspoon sugar; ¼ teaspoon salt; ½ teaspoon black peppercorns; 2 tablespoons apple cider vinegar; 2 jalapeños, thinly sliced; ¼ cup sliced red onion