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a recipe

105 posts
Joined: Oct 18, 2011


Posted to Thread #21236 at 2:39 am on Dec 20, 2011

This recipe is from a friend, Heather N. I have not made them but she served them to me and they were wonderful. She renamed them Suncoast Crisps because she lives in California.

Suncoast Crisps

1 cup whole wheat flour
3/4 cup dried cranberries or dried sour cherries
1/2 cup pumpkin seeds (or sunflower)
1/2 cup pecans
2 Tablespoons flax seed meal
1 Tablespoon flax seed
1 Tablespoon millet (optional)
1 Tablespoon oat bran
1 Tablespoon sesame seeds
1 tsp. rosemary, minced
3/4 cup buttermilk (or plain yoghurt)
1 1/2 Tbs. brown sugar
1 1/2 Tbs. honey
1 Tbs. molasses
1 scant teaspoon baking soda
1/2 teaspoon fine sea salt
Kosher salt for sprinkling

Mix first 10 dry ingredients in large bowl.
In measuring cup, mix buttermilk, honey, brown sugar, molasses, baking soda, and salt.
Combine wet into dry ingredients.
Pour batter into greased 8 x 4 loaf pan or two 3 x 6 pans.
Bake @350F for 45 minutes for the larger pan and 32-35 minutes for the smaller ones.
Cool, wrap, and store overnight in the fridge. (Or freeze and finish later)
Thinly slice with a very sharp serrated knife.
Place on cookie sheets lined with parchment; sprinkle lightly with kosher salt.
Oven dry @ 225 convection about 45 minutes until crisp. Turn off oven and leave the crackers to dry, then cool and store airtight.
About 60 crackers

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