DIY artisanal crisps

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When I discovered Raincoast Crisps a few years ago, they really rocked my cracker world. With all the various fruit and nut combinations, they were so much more interesting than a basic biscuit.  When a friend (well, actually a friend’s mom’s friend…try saying that 10 times fast!) told me she had a recipe for a homemade version, I was very excited to give it a go. Turns out they’re not really crackers, but more like double-baked biscotti – first you bake a loaf, then you slice and bake again. I have tweaked the original recipe over the years and ultimately find the one below works quite well. This recipe gives you three small loaves, so you can choose to do three different flavour combinations with your choice of fruit, nuts and seeds.

MAKES 3 SMALL LOAVES (APPROXIMATELY 30 CRACKERS PER LOAF)

1 cup all-purpose flour
1 cup whole wheat flour
2 tsp baking soda
1/2 tsp salt
1/4 cup brown sugar
1/4 cup flax seeds, ground
1 tbsp fresh rosemary, finely chopped
2 cups buttermilk
1/4 cup liquid honey

suggested flavour combinations:
1/4 cup raisins; 1/4 cup dried cranberries; 1/3 cup whole almonds
1/4 cup raisins; 1/4 cup dried cranberries; 1/4 cup sunflower seeds; 1/4 cup pumpkin seeds (pepitas)
1/3 cup dried figs, finely chopped; 1/3 cup hazelnuts (filberts); 1/4 cup flax seeds
1/3 cup dried cherries; 1/3 cup whole almonds; 1/4 cup sunflower seeds
1/3 cup dried cranberries; 1/4 cup dried apricots, finely chopped; 1/3 cup pumpkin seeds (pepitas)

Preheat oven to 350F.

Combine flours, baking soda, salt, brown sugar, ground flax seeds and rosemary in a medium-size mixing bowl. Set aside. In a separate bowl, combine buttermilk and honey. Stir until blended. Add the wet ingredients to the dry and stir gently until dough comes together. Add your choice of flavourings.

Grease three small loaf pans (or line with parchment paper). I use three 5.75″x3″ pans (14.6cmx7.62cm). Bake at 350F for 22-25 minutes. Check if the loaves are done by inserting a toothpick into the centre – it should come out clean.

Remove from oven and transfer cooked loaves to a cooling rack. I find the loaves easier to slice when they are really cool, so you can pop into the fridge, or even the freezer, for a few minutes before cutting into individual crackers. Place slices onto a baking sheet. Reduce oven temperature to 300F. Bake for 15 minutes, then flip crackers and return to oven for another 10-12 minutes.

Alternatively, I bake the loaves, cut them in half, and freeze them. Then I bake up the crackers in small batches when I am ready to serve. To cook from frozen, remove from freezer and allow to defrost for about 30 minutes. Slice into crackers. Spread slices out on a baking sheets. Bake for 15 minutes, then flip crackers and return to oven for another 10-12 minutes.

Serve with your favourite cheeses and spreads, or enjoy them straight up.