Friday, March 21, 2014

Life- Changing cracker recipe

Like a million other women, I'm in hot hot love with these crackers, but hate that you get a small amount for such a high cost -- this is adapted from a recipe from -- I swapped out some of the nuts for others, added flax seeds as well as the ground flax, and added dried cranberries in the mix.

I baked them in a gratin dish that I divided with foil into two long skinny loaf pans so I had little 2" loaves that came out. 

Rosemary Raisin Nut crisps -- adapted knock off Rainforest Crisps

1 cup flour
3/4 cup whole wheat flour (original recipe called for two cups of flour -- but I subbed I subbed in whole wheat for a bit of extra grain and fiber. Subbing whole wheat flour = 3/4 C for 1 C of white flour)
2 teaspoons baking soda
1 teaspoon salt
2 cups buttermilk
1/4 cup brown sugar
1/4 cup honey
1/4 ground flax seed 

1/2 cup raisins (I think it was closer to two handfulls -- maybe 3/4 cup?)
1/2 cup dried cranberries (same story)
small handfull chopped walnuts
small handfull slivered almonds
1/4 cup flax seed
1/8 cup sesame seeds
1/4 cup sunflower seeds
2 tablespoon chopped fresh rosemary (1 just didn't seem like enough!)


Preheat oven to 350°F.
In a large bowl, stir together the flour, baking soda and salt. Add the buttermilk, brown sugar and honey and stir a few strokes. Add the raisins, pecans, pumpkin seeds, sesame seeds, flax seed and rosemary and stir just until blended.
Pour the batter into two 4x 8-inch loaf pans that have been sprayed with non-stick spray. Bake for about 45 minute until golden and springy to the touch. Remove from the pans and cool on a wire rack.
The cooler the bread, the easier it is to slice really thin. You can leave it until the next day or pop it in the freezer. Slice the loaves as thin as you can and place the slices in a single layer on an ungreased cookie sheet. Try slicing and baking one loaf and popping the other in the freezer for later. Sprinkle with salt.  Reduce the oven heat to 300°F and bake them for about 15 minutes then flip them over and bake for another 10 minutes, until crisp and deep golden. Try not to eat them all at once!