Rosemary Pistachio Crisps

Preheat the oven to 350°F. Generously grease 6 mini loaf pans (4 × 2 1/2 inches) with coconut oil.

Soak the raisins in a small bowl of hot water for 15 minutes, until plumped. Drain and set aside.

Spread the pistachios over a rimmed baking sheet and toast in the oven for 8–10 minutes, until golden. Set aside.

In a small bowl, combine the coconut milk and lemon juice. Stir and allow to sit for 10 minutes.

In a large mixing bowl, combine the blanched almond our, ground pecans, flax meal, rosemary, baking soda, sea salt, and coconut palm sugar. Add the coconut milk mixture and stir until well combined. Stir in the toasted pistachios, raisins, pepitas, and sun flower seeds.

Divide the mixture among the prepared mini loaf pans. Bake for 30–35 minutes, until golden on the top and fully set. Once cooled, remove the loaves from the pans, place in an airtight container, and transfer to the freezer to chill overnight.

Preheat the oven to 350°F. Line two 18 × 26-inch rimmed baking sheets with parchment paper. Thinly slice the frozen loaves into 1/4-inch-thick slices and arrange them in a single layer on the baking sheets. Bake for 30 minutes, or until crisp and golden. Keep in mind that the slices will continue to crisp up as they cool.