Rain Coast Crisps [Vegan]Posted: February 29, 2012
I don’t like paying 7 dollars for 12 crackers…I don’t think anyone does. Here’s a recipe to avoid that situation completely and still be able to get that 7 dollar taste. Make your own Raincoast Crisps! These are delicious on their own, with hummus, goat cheese, or as my mum recommends…with gruyere cheese. Rosemary-Craisin Pecan Crisps (Rain Coast Crisps)
2 cups flour
2 teaspoons baking soda
1 teaspoon salt
2 cups soy or almond milk
1⁄4 cup brown sugar
1⁄4 cup honey
1 cup dried cranberries (or raisins)
1⁄2 cup unsalted pumpkin seeds
1⁄4 cup sesame seeds
1⁄4 cup ground flax seed
1 tablespoon chopped fresh rosemary
1⁄2 cup pecans
1. In a large bowl, stir together flour, baking soda and salt. Add milk of preference, brown sugar and honey and stir together in a few strokes. Add raisins, pecans, pumpkin seeds, sesame seeds, flax seed and rosemary and stir until just blended.
2. Pour batter into 2 greased (or lined) 8×4 loaf pans. Bake at 350 for 45 minutes or until golden and springy to touch. Remove from pans and cool on rack. 3. Let bread cool, the cooler the bread the easier it is to thinly slice. You can also freeze the bread before slicing. Slice loaves as thinly as possible and place sliced on a cookie sheet. Reduce oven to 300 and bake 15 minutes. Flip sliced over and bake another 10 minutes or until crisp and deep golden. You might need to adjust toasting time to reach desired crispy-ness. Makes about 8 dozen crackers.