Medjool dates, which have been called the "king of dates," are semi-soft and exceptionally large. They're carried year-round by major and mid-sized grocery chains across Canada, with supplies peaking from October to December.
Medjool Date, Nut and Olive Crackers
50 ml (1/4 cup) pistachios, shelled
250 ml (1 cup) all-purpose flour, divided
125 ml (1/2 cup) Medjool dates, pitted and chopped (5 to 6 dates)
50 ml (1/4 cup) kalamata olives, pitted and chopped
5 ml (1 tsp) orange zest
1 ml (1/4 tsp) salt
0.5 ml (1/8 tsp) baking powder
0.5 ml (1/8 tsp) black pepper
30 ml (2 tbsp) olive oil
Heat oven to 160 C (325 F). Line a baking sheet with parchment paper.
In a food processor, pulse pistachios until finely chopped. Add 125 ml (1/2 cup) of the flour and dates. Pulse until mixture resembles fine breadcrumbs. Add olives and pulse until mixed. Add remaining flour, orange zest, salt, baking powder and pepper. Pulse until well mixed.
In a small bowl, whisk egg and set aside 15 ml (1 tbsp) of the beaten egg for glazing. Add remaining egg and olive oil to food processor. Pulse until mixture comes together.
Turn dough out onto lightly floured board and knead gently. Flatten into a disc and wrap in plastic wrap. Refrigerate until firm, about 1 hour.
Using a lightly floured rolling pin, roll dough 5 mm (1/4 inch) thick. Cut into 6-cm (2 1/2-inch) rounds. Place on prepared baking sheet. Brush tops with remaining beaten egg. Bake in the centre of oven until golden brown, 20 to 22 minutes.
Let cool completely on a rack. Store in an airtight container for up to 3 days.
Makes about 12 crackers.
Nutrition information per one-cracker serving (30 g/1 oz): 106 calories; 5 g fat; 102 mg sodium; 14 g carbohydrate; 1 g fibre; 2 g protein.
Source: Natural Delights Medjool Dates.Suggest a correction