DIY: Those Raincoast Crisps
Awhile back, I tried making a DIY version of Lesley Stowe's Raincoast Crisps. While they tasted delicious, the texture was somewhat chewy and even a bit gummy, and the raisins all sank to the bottom. Not a very successful outcome, but they were pretty good, especially with Trader Joe's honey goat cheese spread on top. I am about to make them again, only this time I'll plump the raisins (or maybe dried cranberries this time) and toss them with a bit of flour, and I'll reduce the brown sugar and honey just a bit (can also use molasses for all or part of that, as well as maple syrup, according to some recipes). I got the original recipe online from Julie Van Rosendaal (her cookbook is called Grazing: A Healthier Approach to Snacks and Frozen Food). Of course there are variations, but here is the original recipe as I got it online:
2 cups flour (I'll mix A/P with W/W pastry flour)
1 tsp salt
2 tsp baking soda
2 C buttermilk (or milk soured with vinegar)
1/4 C brown sugar*
1/4 C honey*
1 cup raisins (or dried cranberries or dried cherries, halved if large)**
1/2 C chopped pecans
1/2 C pumpkin seeds, roasted (I used roasted sunflower seeds)
1/4 C flax seeds (or flax seed meal or a mixture of the two)
1/4 C sesame seeds
1 TBSP chopped rosemary
* I'll reduce to a scant quarter cup or 4 TBSP of each.
** I will plump the raisins w/ hot liquid (orange juice or sherry) for about 15 minutes, drain and mix with sprinkling of flour.
1. Preheat oven to 350 deg. F. Spray two loaf pans (or four mini loaf pans) with nonstick cooking spray (can also line w/ parchment after spraying pan)
2. Put flour, baking soda and salt in mixing bowl and whisk to combine. Stir in honey, brown sugar and buttermilk until combined. Do not overmix. Add the raisins, pecans, all the seeds and rosemary until combined and well distributed. Pour batter into prepared pans. Size of crackers will depend on size of loaf pans.
3. Bake at 350 for 40-45 minutes, until well browned but not overbaked. Cool completely or freeze. (You can retain half in freezer for another time, since this produces about 5 to 6 dozen crackers.) Slice loaves as thinly as possible. Places slices on parchment-lined cookie sheet. Bake at 300 deg. F. for 15 minutes on first side, then turn and bake for 10 minutes on second side. Cool and store in air-tight container.
Let me know if you make these and if indeed they come out as "crisps."