Nutty Cocoa Craisin Crisps |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 20 |
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Adapted from Julie Van Rosendaal's recipe on /2008/11/28/roasted-red-pepper-and-tomato-soup-baked-penne-with-sausage-and-spinach-and-chocolate-pecan-and-olive-oil-wafers/ these are not too sweet wafers perfect for serving with wine or cheese. Ingredients:
1 1/3 cups flour |
1/4 cup finely chopped walnuts |
1/4 cup finely chopped pecans |
1/4 cup dried cranberries |
1/3 cup dark cocoa |
3 tbsp sugar |
1 tbsp ground flaxseed |
1 tsp baking powder |
1/4 tsp salt |
1/2 cup olive oil |
1/4 cup water |
1/4 cup red wine |
Directions:
1. Preheat oven to 400F, line 3-4 baking sheets with parchment paper or silicone.
2. In a bowl, combine flour, nuts, cranberries, cocoa, sugar, flaxseed, baking powder and salt.
3. Add olive oil, water and wine. Mix well, until thoroughly combined.
4. Between two sheets of parchment, roll walnut-sized balls of dough into very thin sheets.
5. Transfer carefully to the prepared sheets and peel off the parchment.
6. Bake 9-10 minutes, until firm. Cool 20 minutes on the sheets before moving.
7. Store in an airtight container.
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