Many Christmas prezzies I made this year included a homemade version of Raincoast Crisps. For those south of the border they are a cross between a cracker and a biscotti; crunchy, nutty and chewy. I tried two versions, one with cranberries,pecans and hazelnuts and one with figs, pine nuts and walnuts. They are so yummy! And way cheaper than a $7 box of 20 or so. I have had so many compliments and requests for the recipe I thought I'd include it in the blog. And! For those who actually like the recipes, I'm adding a new section that will include links to past recipes. But it might take some time.... (I don't get on the computer much...)
Raincoast Crisps
2c flour
2tsp baking soda
1tsp salt
2c buttermilk
1/4c honey
1/4c brown sugar
1c raisin or 1/2 & 1/2 with cranberries
1/2c chopped pecans
1/2c roughly chopped hazelnuts
1/2c sesame seeds
1/2c flax seeds
1Tbsp fresh, chopped rosemary
Oven at 350F. Whisk dry, then add wet. Finally add nuts and seeds. Pour into two loaf pans that have been sprayed with oil.
Bake 45 minutes. Let cool then remove from pans and freeze.
Cut as thin as you can. Lay slices out on a cookie sheet and bake at 350F for 10 - 15 minutes each side.
Enjoy!
I like to double the recipe and then you can have a loaf or two in the freezer. It's nice to be able to pull it out, cut off as many as you want/need and bake them fresh.
I know. Martha has nothin' on me.
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