Homemade Fruit And Nut Crisps
Ingredients
- 1/2 cup (63 g) all-purpose flour
- 1/2 cup (60 g) whole-wheat flour
- 1/4 cup (20 g) large flaked oats
- 1 teaspoon sea salt or pink Himalayan salt
- 1/2 cup (80 g) dried cranberries
- 1/4 cup (34 g) sunflower seeds
- 1/4 cup (32 g) pumpkin seeds/pepita seeds
- 2 Tablespoons flax seeds
- 1 Tablespoon poppy seeds
- 2 sprigs of fresh rosemary, stems removed
- 1 cup (237 ml) buttermilk, or soured milk*
- 3 Tablespoons liquid honey, or melted honey
- 2 Tablespoons brown sugar
Directions
First Bake:
- Preheat oven to 350°F. Grease a loaf pan with butter and set aside.
- In a large bowl add the dry ingredients; all-purpose flour, whole-wheat flour, oats, salt, cranberries, sunflower seeds, pumpkin seeds, flax seeds, poppy seeds and fresh rosemary. Mix to combine all the ingredients.
- In a separate bowl add the milk, honey and sugar together, whisk to combine.
- Add the wet ingredients to the dry ingredients and mix until combined.
- Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean.
- Let the loaf cool on a cooling rack. Once the loaf has cooled wrap it in plastic wrap and freeze for approx. 2 hours. You want the loaf to be partially frozen.
Second Bake:
- Preheat the oven to 300°F and set out a baking sheet.
- Using a sharp serrated knife, slice the loaf into thin slices, approx. 1/8 inch. Place slices on a baking sheet and bake for 50 minutes, flipping the crackers halfway through. Bake until crisps are browned. They will firm up as they cool.
- Let crackers cool completely before enjoying.
NOTES *Make your own buttermilk by souring the milk. Add 1 Tablespoon of lemon juice to 1 cup milk. Stir and let rest for 5-8 minutes or until mixture starts to thicken and gets lumps.
Store crackers in an airtight container for up to 2 weeks.
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes
Yield: 50
Thanks to Baking For Friends
www.bulkbarn.ca