
Ever heard of Raincoast Crisps? They’re really good, but also cost, like, $7 for fifteen or something.
THESE are just as good – maybe even better, and are SO EASY to make! I do two batches each weekend, put them in the freezer after the first cooking stage and cut them right from the freezer on the day of eating. mmmmmmm!!
My mom found this recipe on Cookstock. After a few modifications, here’s how I’ve come to make these crackers:
Rosemary Raisin Walnut Crackers
1 cup whole wheat flour
1/2 cup dried fruit (cherry raisins and apricots are my favs)
1/2 cup nuts (walnuts, sliced almonds, chopped almonds)
1/2 cup seeds (poppy seeds, pumpkin, sunflower, honey-coated sunflower seeds)
1 Tablespoon flax seeds or chia seeds
1 Tablespoon sesame seeds
1 teaspoon fresh rosemary, minced or 2tsp dried
3/4 cup yogurt
1 Tablespoons honey
1 Tablespoons brown sugar
1 Tablespoon molasses, unsulphured
1 teaspoon baking soda (scant)
1/2 teaspoon fine sea salt
Mix first 7 dry ingredients in large bowl.
In measuring cup, mix yogurt honey, brown sugar, molasses, baking soda, and salt.
Combine wet into dry ingredients.
Pour batter into two mini loaf pans or freeform batter into two logs on a baking sheet (use parchment paper).
Bake @350°F for 35 minutes.
Cool, wrap, and store in the freezer at least overnight.
Without defrosting, slice very thinly, about 1/8-inch.
Place on cookie sheet lined with parchment, sprinkle lightly with kosher salt.
Oven dry @225°F for about 1 hour.
Turn off oven and leave to dry and cool; store airtight.