All Our Fingers in the Pie: crackers

Showing posts with label crackers. Show all posts

10.11.15

Damn Fine Gluten-Free Crisps

I came by this recipe on David Lebovitz' blog Living the Sweet Life in Paris. David has written a few highly acclaimed sweets cookbooks, hence the title of his blog. This is a recipe he pocketed from a baker friend in San Francisco who also wrote a book entitled Josey Baker Bread. And his surname actually is Baker.

I followed the recipe to a T. It was okay straight from the oven. Then I froze it slightly to enable getting nice thin slices. Second day it was too wet. I decided to take all these too-wet thin slices of bread and slow bake them at 325 F until they began to turn brown on the edges. That took about 20 minutes or so.

The result is a crispy flavourful crisp ideal to serve with a soft unripened cheese. I love them but one has to be careful. They are packed with seeds and nuts and ... calories. Hop on over to David's blog for the recipe. I used hazelnuts rather than almonds because that is what I had on hand. Dee-lish-us!

10.1.15

Sea Buckthorn Crisps

It is the post holiday season and healthy eating is at the top of my mind, if not yours. I really want to have a healthy diet this winter and possibly drop a few pounds. Cravings are my nemesis. Mostly I have salty cravings but I also have crispy cravings. Crispy can trump salty so I opt to make something healthy and crispy.

These are a Raincoast Crisp knock-off with a twist. Sea Buckthorn are about the most nutritious plant on the planet. High in antioxidants and about 23 other significant nutrients make them something I try to add to my menu plan as often as I can.

They are a very small and tart berry with a disproportionately large pit. Eating without sweetening is not pleasant. I have usually made desserts or salad dressings or added them to barbecue sauces but I want a more simple application. Pair crispy with healthy and I came up with this crisp.

These are delicious with a brie or chevre cheese. For more information on the berries click here.

Sea Buckthorn Crisps

2 c. all purpose flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1 c. nuts of choice (I used pecans, whole)
1/2 c. honey
1/2 tsp. vanilla
1 c. buttermilk (I used a combination of sour milk and kefir)
1/4 c. sesame seeds
1/4 c. pumpkin seeds
1 c. sea buckthorn

Mix dry ingredients and nuts and seeds in bowl of stand mixer. Combine wet ingredients in another bowl. Gradually add liquid to dry while mixer is on low speed.

Pour batter into two loaf pans. Bake for 30 minutes or until done in a 350F oven.

Cool on rack. Place in freezer for an hour and then slice thinly. Place on parchment lined baking sheet and bake at 275F for about 30 minutes or until crispy. Cool and store in air tight container.

Makes about 80 crisps and approximately 35 calories each.

27.2.13

The Daring Bakers Crackers and Crisps Challenge

This month was my turn to challenge everyone to baking something new. Pop in to these blogs to check out the creativity and great ideas. Leave a quick comment to let them know you were there. I am so happy that everyone had fun.

Today I joined in by making breadsticks and enjoyed them with fresh made Hutterite butter. The flatbread recipe was the base I used and then rolled them in poppy seeds, sesame seeds, garlic powder and/or onion salt and coarse kosher salt.

You can find all my recipes here Crisp Crackers and Flatbreads Challenge. Find recipes for the crisps below on each presenter's blog by clicking on the name. Bloggers - If I have missed posting your crackers, please send me an email and I'll get it on here!

Note: All pictures are the property of the individual bloggers. Please do not copy without permission.

Sarah from All Our Fingers in the Pie was our February 2013 Daring Bakers’ host and she challenges us to use our creativity in making our own Crisp Flatbreads and Crackers!