This apricot and pistachio version of Raincoast Crisps is adapted from
Julie Van Rosendaal’s recipe for these double-baked treats. Delightfully
crisp, these crackers are bursting with dried fruit, nuts, and seeds.
This apricot and pistachio version of Raincoast Crisps is adapted from Julie Van Rosendaal’s recipe for these double-baked treats. Delightfully crisp, these crackers are bursting with dried fruit, nuts, and seeds. A hint of rosemary makes them the perfect match for cheese at parties. If they outlast the cheese, nibble them plain. Be warned, an entire batch will disappear quickly at soirees, leaving the water biscuits and rice crackers feeling snubbed. Are they sweet? A little. Are they savoury? A titch. Are they addictive? Totally.
Makes about 6 to 8 dozen
Commitment level: Done in stages
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon fine sea salt
- 1 cup chopped dried apricots
- 1/2 cup chopped pistachios
- 1/2 cup pumpkin seeds
- 1/4 cup sesame seeds
- 1/4 cup ground flax seed
- 1 1/2 tablespoons chopped fresh rosemary
- 2 cups buttermilk
- 1/4 cup packed brown sugar
- 1/4 cup honey, melted
- Preheat oven to 350 F. Spray two 8- x 4-inch or 9- x 5-inch loaf pans with non-stick spray, or grease liberally with butter and dust with flour.
- In a large bowl, stir together the flour, baking soda, and salt. Add the dried apricots, pistachios, pumpkin seeds, sesame seeds, flax seed and rosemary, and toss to coat evenly with the flour. Stir the brown sugar and honey into the buttermilk, making sure they dissolve. Add to the flour mixture and stir until just combined. Pour the batter into the prepared loaf pans. Bake for 35 to 45 minutes until golden and springy to the touch. Remove the loaves from the pans and cool on a wire rack. The bread is easier to slice when cool, so bake it the next day or pop it in the freezer to cool it down.
- Preheat the heat to 300 F. Using a serrated knife, slice the loaves as thinly as you can. Aim for no thicker than 1/8th inch thick. Place the slices in a single layer on an ungreased baking sheet and bake them for 15 minutes. Flip them over and bake for another 10 minutes or until they are crisp and deep golden brown.
Tip: These are so addictive you might want to slice and bake one loaf and put the second loaf in the freezer (well-wrapped, of course) for when the crisp craving strikes. /
Charmian Christie is a writer, recipe developer and cookbook author specializing in approachable, from-scratch recipes. The former baking columnist for recipes.ca and voice behind themessybaker.com, her work appears in various national publications including the Globe and Mail and Canadian Gardening. Her book, The Messy Baker: More than 75 Recipes from a Real Kitchen, was published by HarperCollins Canada in August.
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