Cranberry Pecan Seed Crackers Print
This is a fabulous homemade cracker recipe adapted from Whitewater Cooks by Shelley Adams that is similar to popular gourmet Raincoast Crisps by Lesley Stowe. Enjoy on their own or with your favorite cheese or with cream cheese and jalapeño jelly.
Makes 60 to 75 crackers
What you need:
2 cups (500 mL) flour
2 tsp (10 mL) baking soda
1 tsp (5 mL) salt
2 cups (500 mL) buttermilk
1/4 cup (60 mL) brown sugar
1/4 cup (60 mL) honey
1/2 cup (125 mL) raisins
1/2 cup (125 mL) dried cranberries
1/2 cup (125 mL) pecans, toasted and chopped
1/2 cup (125 mL) roasted pumpkin seeds
1/4 cup (60 mL) sesame seeds
1/4 cup (60 mL) flaxseed, ground
How you prepare:
- Preheat oven to 350°F (180°C).
- Stir together the flour, baking soda, and salt in a large bowl. Add the buttermilk, brown sugar and honey and stir until just combined.
- Add the raisins, dried cranberries, pecans, pumpkin seeds, sesame seeds, and flaxseed and stir just until well blended. Pour the batter into two 8×4 inch (1.5 L) greased loaf pans.
- Bake for about 35 minutes or until golden and springy to the touch.
- Remove from the pans and let cool on a wire rack. The cooler the loaf, the easier it is to slice really thin. You can leave it to cool in the fridge overnight if you like. Slice the loaves as thin as you can and place hte slices in a single layer on an ungreased cookie sheet.
- Bake them in a 350°F (180°C) oven for 10 minutes, then flip them over and bake for another 10 minutes until crisp and deep golden in colour.
- Remove from the pan and let cool completely on a wire rack.
- Store in a cookie tin or freeze in sealed containers.
Dietary Fiber 0.5g