Ever since Lesley Stowe introduced the world to her fantastic Raincoast Crisps, I’ve wanted to figure out a way to make them at home. Somehow, eating a cracker that’s packed with nutritious things makes me feel more virtuous about the slabs of cheese I am stuffing into my mouth at the same time. For your snacking pleasure (and mine), I have adapted a recipe I found on one of my favourite blogs, Dinner with Julie. One of the things I love the most about this recipe is that you can make a lactose-free/vegan version thanks to some of the great non-dairy yogurts available in most grocery stores. I now plan to keep a loaf or three of this easy to make bread in the freezer at all times, so I can whip up a few (or many) crisps whenever I choose.
- 3/4 cup (185 mL) all-purpose flour
- 3/4 cup (185 mL) whole wheat flour
- ½ teaspoon (2.5 mL) salt
- 2 teaspoons 10 mL) baking soda
- 1 1/4 cups (310 mL) Greek-style unflavoured yogurt plus 1/4 cup (60 mL) water *
- 3 tablespoons (45 mL) packed brown sugar
- 3 tablespoons (45 mL) maple syrup
- 1/3 cup (90 mL) sunflower seeds
- 3 tablespoons (45 mL) sesame seeds
- 3 tablespoons (45 mL) flax seed, finely ground
- ¾ cup (185 mL) dried cranberries, cherries or blueberries
- 1/3 cup (90 mL) pecans, walnuts or pistachios
* If you prefer, you can also use 1 ½ cups (375 mL) of regular unflavoured yogurt (dairy or dairy-free), which does not need to be thinned with water.
- Preheat oven to 350F.
- Line a 13 x 5 inch (34 x 12 cm) loaf pan with parchment paper. The Hemmaback bread pan from IKEA Canada is close to the perfect size; you can also use two 8 x 4 inch (20 x 10 cm) pans instead but reduce baking time by about 5 minutes.
- In a large bowl, combine flours, salt and baking soda.
- Add the yogurt, water (if using), brown sugar and maple syrup; stir until barely combined.
- Add in the sunflower seeds, sesame seeds, ground flax seed, dried fruit and nuts. Stir just until blended.
- Pour the batter into the prepared pan(s) and bake for 35-40 minutes, or until golden brown in colour. The top should spring back when pressed with a finger.
- Immediately remove the bread from the pan(s) and let cool completely on a wire rack.
- You need to freeze the bread in order to slice it very thinly; wrap it tightly and freeze for at least four hours (or up to 3 months).
- When ready to bake the crisps, preheat the oven to 300°F and take the bread out of the freezer.
- Using a toothed bread knife, slice the bread as thinly as possible (1/8” or .3 cm is ideal). You can slice just part of the loaf and return the rest to the freezer if desired.
- Lay the slices in a single layer, not overlapping, on parchment-lined baking sheets.
- Bake the slices in the preheated oven for 15 minutes. Flip the slices and bake about 10 minutes more, until they are darkened but not burnt and the edges are starting to curl slightly.
- Remove the crisps from the baking tray and put them on a wire rack. They will complete their crisping-up process as they cool.
- Once completely cooled, store the crisps in an airtight container until serving time. They will be fine in the container for up to 5 days.
Makes about 6 dozen crisps.