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Raincoast Crisps – crackers with raisins, sunflower seeds, and rosemary

raincoast-crisps--5

Sarah from All Our Fingers in the Pie was our February 2013 Daring Bakers’ host and she challenges us to use our creativity in making our own Crisp Flatbreads and Crackers!

I started with the recipe for Raincoast Crisps found on the Dinner with Julie blog. I only made a few modifications. I replaced the pumpkin seeds with sunflower seeds and I omitted the pecans.

Here are the ingredients in the original recipe

Raincoast Crisps
From Dinner with Julie blog with Julie van Rosendahl
Servings: About 8 dozen
Ingredients
2 cups (480 ml) (280 gm) (10 oz) all-purpose (plain) flour
2 teaspoons (10 ml) (10 gm) (1/3 oz) baking soda
1/2 teaspoon (2½ ml) (3 gm) salt
2 cups (480 ml) buttermilk
1/4 cup (60 ml) (50 gm) (1¾ oz) brown sugar, firmly packed
1/4 cup (60 ml) honey
1 cup (240 ml) (180 gm) (6½ oz) raisins
1/2 cup (120 ml) (60 gm) (2 oz) chopped pecans
1/2 cup (120 ml) (125 gm) (4½ oz) roasted pumpkin seeds (optional)
1/4 cup (60 ml) (30 gm) (1 oz) sesame seeds
1/4 cup (60 ml) (30 gm) (1 oz) flax seed, ground
1 tablespoon (15 ml) (2 gm) finely chopped fresh rosemary

Here are the ingredients I used

2 cups unbleached all-purpose  flour
2 teaspoons baking soda
1/2 teaspoon salt
2 cups buttermilk
1/4 cup  brown sugar, firmly packed
1/4 cup  honey
1 cup golden raisins
1/2 cup raw sunflower seeds
1/4 cup (60 ml) (30 gm) (1 oz) sesame seeds
1/4 cup whole ground flax seed meal
1 tablespoon finely chopped fresh rosemary

Now although it is a little time consuming, making crackers isn’t especially difficult. However, if you’re worried about your success, here are just a couple tips and observations to read through before you begin.

1. The Loaf/loaves

raincoast-crisps-

This recipe calls for 2 loaf pans. I accidentally prepared and made only one pan/ loaf. Now if you have a choice, make two as directed. I only own one loaf pan, in which case I may have made one large loaf even if I hadn’t missed that detail about the two pans. Needless to say, I ended up with one much taller than originally intended loaf.
It resulted in a little extra work, but the same great taste. In order to get a loaf size easy enough to grasp firmly and slice thinly, I ended up cutting my loaf in half both horizontally and vertically. I then worked with a quarter of the loaf at a time. The only downfall was the difficulty in trying to produce crackers with neat edges. Please keep in mind,  that if you choose to make only one loaf as I did, it will need to bake a little longer and you will want to insert a skewer or instant read thermometer to check for doneness. But it is possible! and tasty!

2. The Slices

raincoast crisps

Ummmmm…..slicing bread into super thin slices is not the easiest thing to do. At the very least, it’s time consuming. So don’t hesitate to utilize your freezer and make these over the course of a few days. If you don’t need them all at once, why not take it easy and pace yourself. Just double wrap your loaf  (or loaf pieces) in plastic wrap, place in a freezer bag, and then into the freezer. When you’re ready to make more, remove from the freezer and let it sit out on the counter just long enough so that it is slice-able (You don’t want to ruin a good knife cutting into really hard frozen bread, and you also don’t want to wait too long – The bread may get kinda crumbly, making it difficult to slice. ). Use a sharp knife. I used my very best knife, not sure I could have done it with another. Lastly, if you ended up with one large loaf as I did, (whether it be by choice or mistake) and are struggling yet determined to create neat edges, just slice it the best you can and then trim any raggedy edges before you place them on the pan.

3. Baking the crackers

crackers rain coast crisps

Chances are your crackers won’t all bake at the same rate. Use the time estimate only as an estimate and keep a close eye on your crackers. Assuming you’re only human and you cut some of your crackers a little thinner than others, some may need to be removed from the oven before the rest. And if you feel the need to flip them more than once, go for it.

Raincoast Crisps- crackers with raisins, sunflower seeds, and rosemary

Ingredients (again)

2 cups unbleached all-purpose  flour
2 teaspoons baking soda
1/2 teaspoon salt
2 cups buttermilk
1/4 cup  brown sugar, firmly packed
1/4 cup  honey
1 cup golden raisins
1/2 cup raw sunflower seeds
1/4 cup (60 ml) (30 gm) (1 oz) sesame seeds
1/4 cup whole ground flax seed meal
1 tablespoon finely chopped fresh rosemary

Directions

  • Preheat oven to moderate 350°F/180°C/gas mark 4.
  • In a large bowl, stir together the flour, baking soda and salt. Add the buttermilk, brown sugar and honey and stir till just combined so that there are no longer any steaks of flour, but the batter is still lumpy.
  • Add the raisins, sunflower seeds (or pecans and pumpkin seeds), sesame seeds, ground flax seed and rosemary and stir just until blended.
  • Pour the batter into two 8”x4” (20cmx10cm) loaf pans that have been sprayed with nonstick spray.
  • Bake for about 45 minutes (longer if you’re making one loaf), until golden and springy to the touch. Check for doneness. If your skewer comes out clean, remove from the oven.
  • After a few minutes, 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. Slice so thin that they are almost lacy.
  • Reduce the oven heat to 300°F/150°C/gas mark 2 and bake them for about 15 minutes, then flip them over and bake for another 10 minutes, until crisp and deep golden.
  • When crackers reach the desired dark golden color and are crisp, remove from the oven.
  • Remove crackers from the sheet as soon as they are cool enough to handle. (raisins may stick to the pan as they cool, if you wait too long. If this happens, just pop them back in the oven for a 30 seconds to a minute)
  • Storage and Freezing Instructions/Tips:    Store in an airtight container at room temperature for up to 1 month. Prolong the freshness by freezing for up to 3 months. But honestly….. they’re so addictive they probably won’t last a week

raincoast-crisps--4

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One comment on “Raincoast Crisps – crackers with raisins, sunflower seeds, and rosemary

  1. Oh my! This looks absolutely amazing! =D

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