Nutty Seedy Fruity Crisps

We blog about this recipe here.

<

p style=”text-align:left;”>

Nutty Seedy Fruity Crisps

  • Servings: 80+ crackers
  • Print

Use 2 c of all purpose flour if you don’t have whole wheat, rye, or spelt on hand.  And – if you want my honest opinion – I like them just as much served as a quick bread – before the second baking – as I do as crisps; just slice them thin and serve warm, with loads of butter.

  • 1 c all-purpose flour
  • 1 c whole wheat, rye, spelt, or other whole-grain flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 c buttermilk
  • 1/2 c packed brown sugar
  • 1 c dried cranberries or dried cherries or raisins
  • 3/4 c pecans or hazelnuts, chopped
  • 1/2 c pumpkin seeds
  • 1/4 c sunflower seeds
  • 1/4 c toasted sesame seeds (optional)
  • 1/4 c ground flax seeds (optional)
  • zest of one orange (optional)

Preheat the oven to 350°F.  Use 3 8″x4″ loaf pans or 5 mini loaf pans. Grease the pans with butter on sides and bottom.

In a large mixing bowl, whisk together the flours, baking soda, and salt. Whisk in the brown sugar, making sure to break up any big clumps. Pour the buttermilk over the flours and stir gently with a spatula just until no more dry flour remains.

Add the cranberries, chopped pecans, pumpkin seeds, sunflower seeds, sesame seeds, flax seeds, and orange zest to the batter. Stir gently to mix the them evenly throughout the batter.

Divide the batter evenly between the pans. Transfer the loaf pans to the oven. Bake 30 to 35 minutes, until the tops have turned golden-brown and a toothpick inserted into the middle of the cakes comes out clean.

Remove the cakes from the pans and let them cool completely.  Wrap tightly and freeze for several hours or over night. (If you’re planning to freeze the loaves for longer than a day, wrap them in foil before freezing. Loaves can be kept frozen for up to 3 months.)

When ready to make the crisps, heat the oven to 350°F.  Remove one of the loaves from the freezer and slice it as thin as possible using a serrated knife, 1/8- to 1/16-inch thick. Lay the slices in a single layer on a parchment-lined baking sheet — the crackers can be close, but make sure they don’t actually touch. Continue slicing additional loaves until you’ve filled two sheet pans.

Bake the slices for 15 minutes. Flip the slices, and continue baking for another 10 to 15 minutes, watching carefully. The crackers are done when they feel dry to the touch and are slightly browned. It’s possible the thinnest slices will get too brown before the others are done – so either remove them early or toss them out…you’ll have plenty of crackers left!  

Transfer the baked crackers to a cooling rack to cool completely. Continue baking the remaining loaves.

Recipe brought to you by BigLittleMeals.com and Andy and Ann.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: