Top Secret Cracker Recipe

So there are a few top secrets in life worth sharing (and I don’t mean closeted celebrities or alien abductions). Recipes my friends, especially top secret ones make my patella quiver with delight!

Many of you who are food enthusiasts are most likely familiar with the ever so famous Lesie Stowe Raincoast Crisps which are made in Vancouver and sold at Whole Foods and other upmarket food emporiums across the country. These crackers are expensive (I believe about $8 dollars).

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I have been searching for a good recipe online (many Canadian foodies have been developing there own recipes through trial and error). I finally found a great recipe and these crackers taste exactly the same as their pricey counterparts. What’s more fun is you know what is going into the crackers (and can be creative in the kitchen to make them your own).

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TOP SECRET CRACKER RECIPE

2 cups whole wheat flour

2 tsp baking soda

1 tsp salt

2 cups buttermilk

1/4 cup brown sugar

1/4 cup honey

1 cup dried fruit (raisins, craisins, apricots, figs, pitted olives, sun dried tomatoes)

1/2 cup nuts (pecans, walnuts, hazelnuts)

1/2 cup roasted pumpkin seeds

1/4 cup sesame seeds

1/4 cup ground flaxseed

2 tsp fresh finely chopped rosemary

Preheat Oven to 350F

Stir together flour, baking soda, and salt in a large bowl. Add the buttermilk, brown sugar and honey and stir until just combined.

Add dried fruit, nuts, pumpkin seeds, sesame seeds, flax seed and rosemary and stir until well blended. Pour the batter into two 8X4 inch 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 the slices in a single layer on an ungreased cookie sheet.

Bake them in a 350F oven for 10 minutes, then flip them over and bake for another 10 minute 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.

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SERVING SUGGESTIONS

I love to mix one tub of mascarpone with fig jam that I buy at my local market. These are also the perfect cracker to serve with a diverse and aromatic cheese board. I suggest serving several cheeses (my favourites being Parmeggiano Reggiano, Asiago, Gruyere, Cranberry Stilton, Aged Cheddar) with poached fruit (boil pears and gala apples in a saucepan with a little water. Add a few teaspoons of sugar and a dash of sherry or vanilla bean). Your guests can put their own poached fruit and cheese together. It also helps to have a pot of pate and caramelized onions, obviously.

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