Raincoast Crisps
From Dinner with Julie
Servings: About 8 dozen
Ingredients
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2 cups (480 ml) (280 gm) (10 oz) all-purpose (plain) flour
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2 teaspoons (10 ml) (10 gm) (1/3 oz) baking soda
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1/2 teaspoon (2½ ml) (3 gm) salt
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2 cups (480 ml) buttermilk
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1/4 cup (60 ml) (50 gm) (1¾ oz) brown sugar, firmly packed
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1/4 cup (60 ml) honey
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1 cup (240 ml) (180 gm) (6½ oz) raisins or dried cranberries (I used the latter)
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1/2 cup (120 ml) (60 gm) (2 oz) chopped pecans
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1/2 cup (120 ml) (125 gm) (4½ oz) roasted pumpkin seeds (optional)
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1/4 cup (60 ml) (30 gm) (1 oz) sesame seeds
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1/4 cup (60 ml) (30 gm) (1 oz) flax seed, ground
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1 tablespoon (15 ml) (2 gm) finely chopped fresh rosemary
Directions
Step 1 - Preheat oven to moderate 350°F/180°C/gas mark 4. In a large bowl, stir together the flour, baking soda and salt. Add the buttermilk, brown sugar and honey and stir a few strokes. Add the raisins or cranberries, pecans, pumpkin seeds, sesame seeds, flax seed and rosemary and stir just until blended.
Step 2 - Pour the batter into two 8x4 (20cmx10cm) loaf pans that have been sprayed with nonstick spray. Bake for about 45 minutes, until golden and springy to the touch. Remove from the pans and cool on a wire rack.
Step 3 - The cooler the bread, the easier it is to slice really thin. You can leave it until the next day or pop it in the freezer. Slice the loaves as thin as you can and place the slices in a single layer on an ungreased cookie sheet. Slice so thin that they are almost lacy.
Step 4 - Reduce the oven heat to slow 300°F/150°C/gas mark 2 and bake them for about 15 minutes, then flip them over and bake for another 10 minutes, until crisp and deep golden. You can also cut in half before the second baking. This is the way I like them. The size works better. Be careful not to burn.
Storage and Freezing Instructions/Tips: Store in an airtight container at room temperature for up to 1 month. Prolong the freshness by freezing for up to 3 months.