We are huge fans of Sprouted Kitchen, and lucky for us and you Sara has whipped up an Easy Healthy Holiday Recipe. Ok, so it does involve chocolate, but it does have sesame seeds. So..that makes it healthy right?
It's easy to purchase all sorts of candies and treats this time of year, but it makes such an impression to make it yourself! Seriously, treat making does not get easier than this. A nice package of these decadent treats makes a thoughtful hostess gift, wrapped on top of a holiday gift or something sweet to have in the kitchen when friends stop by.
You are merely melting the chocolate and sprinkling the goodies on top. The steps are easy and the result is delicious! Get creative with your toppings. Sara added a dribble of peppermint extract to her extra chocolate and sprinkled crushed mint candies on top, sort of like a cracker peppermint bark. Some chopped pistachios and dried cherries would be great too, you could gift a variety pack!
Dark Chocolate & Ginger Flatbreads-Makes 16
You can find crystallized ginger at international markets or on a number of online sources! If you can't find flaked salt, some coarse sea salt will do.
6 oz. Dark Chocolate (I use Valrohna 71%)
16 Flatbread Crackers such as Ak Mak or Finn Crisp
1/4 Cup Crystallized Ginger, minced
3 Tbsp. Toasted Sesame Seeds Maldon Flaked Sea Salt From Sara:
1. Break up the chocolate and melt it in a double boiler (set a glass bowl over a pot of simmering water, being sure the water doesn't touch the bowl). Stir it every so often until the chocolate is completely melted, about 4 minutes. Lay your crackers on a baking rack with some parchment paper underneath for easy clean up.
2. Coat the top of each flatbread with a generous layer of the melted chocolate (I use a spoon and a silicone pastry brush, an offset spatula or butter knife will work as well). Set them on the baking rack.
3. Sprinkle the chopped ginger and sesame seeds on top, no need for perfection, just go ahead and sprinkle. Add more if you please. Finish them with a sprinkle of flaky sea salt and put the tray in the fridge to set.
They will last about a week in an airtight container.
Thanks to the lovely Sara of Sprouted Kitchen and her talented husband Hugh Forte for snapping the photos