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  Back to Scratch

Raincoast crisps for all...

7/12/2012

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Anyone who shops at Whole Foods has probably seen these crackers over in the gourmet crackers/cheese area.  So, the thing is, these crackers are outstanding.  Crispy, hearty, little sweet, little salty, and even pretty healthy.  They're also ridiculously expensive (try like $7 per sleeve). 

Thankfully, one of my favorite food bloggers (Not Without Salt) shared a recipe for homemade ones! I made half a batch a few weeks ago, skeptical and not wanting to waste ingredients on a failed experiment.  I shouldn't have worried; the only thing that failed was my ability to not consume them all before the end of the week!  I've been waiting for the perfect opportunity to make a big batch of them, and the girls' night I have this weekend is perfect!  Unless you want to make these every week, don't even try this recipe - you will totally fall in love.

Fruity, Nutty, Crispy Deliciousness 
adapted from Not Without Salt

2 cups whole wheat flour (all-purpose works too, but decreases their nutritional value)
2 teaspoons baking soda
1 teaspoon kosher salt
2 cups buttermilk (you can make your own by putting about 2 tbs lemon juice or vinegar in a measuring cup and then filling it up the rest of the way to the 2 cups with milk; stir and let sit for about 5-10 minutes)
2 Tablespoons molasses
¼ cup honey (I think maple syrup and agave would probably work too!)
½ cup chopped walnuts
¼ cup sesame seeds
¾ cup dried cherries
1 Tablespoon minced rosemary (or more if you prefer a stronger rosemary flavor; I do!)
¼ teaspoon fresh cracked pepper
¼ teaspoon ground cinnamon

Pre-heat the over to 350*F. Grease 2 standard size loaf pans (8 1/2 x 4 1/2 x 2 1/2). Combine everything in a large bowl, stirring well.  Bake about 40-45 minutes, or until the edges just start to pull away from the pan.  The top should be firm to the touch, with just a little give.

Cool in the pan for 5-10 minutes and then gently unmold and let cool on a cooling rack.  

Slice the loaves as thinly as possible (1/4" or smaller).  Place the slices on parchment lined cookie sheets.  Bake at 300* until the crackers are crisp.  The time will vary depending on how thick your slices are.  I start with about fifteen minutes and then flip them and bake for another 10 or so.  Check both sides for crispness; if they feel soft, keep baking until they don't!

Cool completely and then store in an airtight container. They should last about 2 weeks, but I haven't been able to test that, as they always get consumed before then... :)

**So, I haven't tried it yet, but these babies should work with a huge variety of dried fruits, nuts, and herbs.  I think thyme would work well, along with raisins.  Dried apricots and almonds would also probably be divine! If you try other combos and find them successful, please share!
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