It’s been a while, huh? To say that things have been busy would be the understatement of the year.
Some people deal with stress with retail therapy. I make crackers.
That’s a good thing, right?
I love Raincoast Crisps. I really do. Unfortunately, my wallet doesn’t. Nor does my (lack of) self control. When my sister brought me some homemade crackers that she acquired over the Christmas break, I knew I had to try making my own. In a perfect world, I would have had all the ingredients already in my kitchen.
But this is my kitchen we’re talking about here, and since when do I follow a recipes that are given to me anyway?
First I collected about 1 cup’s worth of mixed nuts. Peanuts, pumpkin seeds, and sunflower seeds? Yes please.
Then I found some cranberries, black & golden raisins and soaked them in water to plump them up.
The recipe called for flour. I decided that my neglected box of Red River cereal needed some attention. Why not, right?
Looks good, right?
Oh, and buttermilk? Who has that randomly sitting in their fridge? I had to improvise. I think everything turned out okay.
Yup, looks more than okay to me.
I learned the hard way that there is such a thing as over baking…
Luckily, they were a huge hit at work, and I had more loaves to try again with.
The next batch were a huge hit too. It just works.
If there’s anything I’d change the next time I make these, I’d grind up the Red River Cereal to make the cracker’s more smooth. But these are great just as they are too. Don’t want to eat too many crackers at once? Freeze some of the loaves and bake them as required. Trust me, I don’t just say these things unless I try it out for myself.
(Adapted from a paper recipe that my sister gave me)
- 2 cups flour (I used 1 c Red River cereal + 1 c spelt)
- 1 c mixed nuts/seeds (I used peanuts, sunflower seeds and pumpkin seeds)
- 1/2 c dried fruit, soaked in water (I used raisins and cranberries)
- 1/4 c ground flaxseed
- 2 t baking soda
- 1 t salt
- 1 c yogurt
- 1 c milk + 1T vinegar (I used soy milk)
- 1/4 c brown rice syrup
- 1/4 c molasses
- Preheat oven to 350°C.
- Mix dry ingredients together. In a separate bowl, mix wet ingredients. Combine.
- Fill batter into 1 large loaf pan + 2 mini loaf pans. (Or split into two loaf pans).
- Bake for 45-60 minutes, until baked all the way through.
- Cool loaves overnight in fridge or place in freezer (the colder they are, the easier it will be to slice).
- When ready to make the crackers, preheat oven again to 350°C.
- Slice the loaves thinly, lay flat out on a sheet pan and bake for about 40 minutes, turning crackers over halfway through. If you want an even more crisp cracker, bake longer.
- The crackers will be soft right out of the oven but will harden as they cool (I learned the hard way!).
- Although everyone insisted they liked it, I thought the texture was a little too hard – next time I would either grind the red river cereal finely or use 2 cups of flour.
- Don’t like raisins or cranberries? Try dried cherries or apricots instead!
- Don’t like peanuts, pumpkin seeds or sunflower seeds? Try pecans, walnuts, or almonds instead!