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!
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!
