Rain Coast Crisps [Vegan]

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)

Ingredients:
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

Method:

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.

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6 Comments on “Rain Coast Crisps [Vegan]”

  1. Elizabeth says:

    Hey Ivy, I think we should give a ‘shout out’ to my hairdresser Marilyn for sharing her version of this recipe. It is always amazing what you can learn while you are getting a new ‘do’.

  2. lindy says:

    I made these yesterday for my artist reception… what a hit! They turned out wonderful… I didn’t have all the ingredients on hand and made substitutions… I used pistatios, sunflower seeds, pecans and dried cranberries. I also cut the recipe in half. I will be making these again!

    • ivysmushbowl says:

      Thats wonderful! So glad they turned out for you. Yes, the recipe does make two loaves. I usually end up freezing one loaf and using it for emergencies. Awesome substitutions, I’ll have to try pistachios one time. Thanks for reading!

  3. barb goncalves says:

    would love to make these but in the ingredient list is calls for soy or almond milk in the
    instructions is says add buttermilk?


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