RAINCOAST CRISPS-2-APRICOT-HAZELNUT CRISPS

RAINCOAST CRISPS-2-APRICOT-HAZELNUT CRISPS image

Yield 8 dozen

Number Of Ingredients 22

Crisps Base Recipe
1 cup organic whole-wheat flour
1 cup organic all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
2 cups buttermilk
1/4 cup whole cane sugar
1/4 cup honey
Seeds:
1/2 cup roasted pumpkin seeds
1/4 cup sesame seeds
1/4 cup flax seed, ground
Suggested Add-ins:
1/2 cup apricots
1/2 cup dried figs, chopped
1/2 cup chopped hazelnuts
1 Tbsp. chopped fresh rosemary
or
1/2 cup raisins or dried cranberries
1/2 cup figs
1/2 cup pecans, chopped
Zest of one orange

Steps:

In a large bowl, stir together the flours, baking soda and salt. Add the buttermilk, brown sugar and honey and stir a few strokes. Add the seeds, (pumpkin, sesame, and flax) apricots, dried figs, hazelnuts, and rosemary and stir just until blended. Pour the batter into 1 8"x4" loaf pan and 2 mini-loaf pans that have been sprayed with nonstick spray. Bake for about 22 minutes, until golden and springy to the touch. Remove from the pans and cool on a wire rack. Wrap tightly and freeze slightly before slicing. OR freeze for up to two months, then partially thaw, slice and bake for fresh crackers. The cooler the bread, the easier it is to slice really thin. I start with my loaves partially frozen. Slice the loaves as thinly as you can and place the slices in a single layer on an ungreased cookie sheet. (Julie likes to slice and bake one loaf and pop the other in the freezer for another day.) Preheat the oven to 300°F and bake them for about 15 minutes, then flip them over and bake for another 10 minutes, until crisp and deep golden.