nut and seed crackers recipe

If you could ever get full from eating crackers, these are how. Prior to slicing it, putting loaf in the freezer for about an hour or until very cold but not frozen will help you to slice it thinner. They begin as a loaf of hearty and dense bread, made with sunflower and flax seeds, raisins, and a variety of nuts. Serve with jam, jelly, nut butter, a favorite dip, guacamole, hummus, soup, cheese, goat cheese, cream cheese or another favorite spread. peanut butter comfort Bake the slices for about a half hour or until they crisp up, and viola, you have thin, crispy, crunchy crackers, loaded with texture and flavor. The crackers start out by making a loaf of quickbread, letting it cool, slicing it very thinly, and then baking the slices until crispy. Ad Choices. They begin as a loaf of hearty and dense bread, made with sunflower and flax seeds, raisins, and a variety of nuts. This two-step baking process is the secret to getting homemade crackers really crispy. Because of the saltiness in the buttermilk, coupled with the salt in the add-ins, I omitted salting the batter. Transfer batter to prepared pan(s) and bake for 45 to 60 minutes (for 1 pan, less for 2 pans), or until a toothpick inserted in the center comes out clean. Batter will be both fluffy and a bit lumpy. Except really expensive ones. Now add the add-ins. Allow bread to cool for at least 4 hours, overnight, or for a few days before slicing it thinly. Don’t let it freeze solid, which will make slicing impossible, just chill it well. Using a mandolin is an option, but the last time I used one I almost lost the top quarter inch of skin on my thumb and I’ve been gun-shy ever since. Homemade isn’t always uniform and therein lies the beauty. For the small seeds, I used three-quarters cup roasted salted sunflower seeds and one-quarter cup whole roasted flax seeds. The saltier seeds and nuts, against the sweeter raisins, brown sugar, and gentle sweetness from the honey was a beloved salty-and-sweet combo. Bake crackers until edges and bottoms are golden brown, 30–35 minutes. They’re a perfect vehicle on which to spread jam, jelly, Hot Pepper Jelly, Homemade Peanut Butter, Homemade Cookie Butter, Chocolate Coconut Cashew Butter, or any favorite dip from Guacamole to Hummus. Crackers firm up more as they cool. If you’re adding significantly more add-ins than the 1 cup/1 cup/half-cup, use two pans. Slice bread with a very sharp serrated knife, as thinly as possible; using a mandolin is an option if you're skilled with it. Place the loaf in the freezer for an hour or so in advance of slicing it, which will help it firm up. Freeze until firm enough to slice, about 1 hour. Baking time is highly dependent on the add-ins used, the thickness of the slices, and personal preference. Crackers will keep for up to 1 week in an airtight container or ziptop food storage bag, but may loose some crispness as time passes, especially if you live in a humid climate. 86 Comments, Posted in: All Recipes, Chips, Crackers, Snack Mixes & Nuts, Crackers. Do Ahead: Dough can be made 1 day ahead; keep frozen. If using considerably more add-ins than the 1 cup-1 cup-1/2 cup as detailed above, bake as two 8-by-4-inch loaves, and reduce baking time accordingly. I made a batch of Creamy Tomato Soup and had a little soup with my crackers. Plus with the weight of the loaf and how you’d have to slide it on the mandolin, you’d really have to be quite skilled with the finger-shaver in order to attempt it. After folding in the add-ins, transfer batter to a sprayed 9-by-5-inch loaf pan or two 8-by-4-inch pans. It’s a customizable recipe that can be taken sweet or savory, mild or wild, based on preferences. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. No matter what you use, they’re going to likely be tastier and healthier than storebought. However, this is a rare situation where overbaking isn’t a bad thing because you’re going to slice the bread and bake it again to turn it into crackers. I find 1 cup of dried fruit, 1 cup of small seeds, and up to one-half cup nuts is a nice balance. When the time comes to slice it, you want cool, firm bread, which is the easiest to work with in order to slice it very thinly. Pulse until a wet dough forms. Crackers can be baked 4 days ahead; store airtight at room temperature. You can hear the crunching sounds a mile a way. Too hard to be bread, but too soft to be crackers, and not at all satisfying so I baked these until I knew they were good and cripsy. Baked 15 more, flipped; repeated until crispy). The choices are limitless from what kinds of seeds, nuts, dried fruit, seasonings, and spices used to flavor them, with some optional suggestions noted. Since I’m a texture fanatic, the crunchy sunflower seeds, the medley of nuts, chewy raisins, the tiny flax seeds, all lend a ridiculous amount of flavor, texture, and snappy crunch. Note that my batter was just barely contained in a 9-by-5-inch loaf pan while baking. Serving choices are dependent on what add-ins were used and what optional spices and seasonings were incorporated from sweet to savory. Cooking advice that works. I love them all and am always up for something crunchy to snack on. Prior to … All rights reserved. Add … Feel free to link your favorites. I wouldn’t use ground flax as it will thicken and bulk the batter, which isn’t what I wanted; I wanted the texture and flavor. My loaf rose within one-quarter inch of the top of the pan while baking, and for a minute I thought there was going to be an overflow situation, but all was well. I baked the slices 15 minutes, flipped; baked for 15 minutes, flipped; baked for 15 minutes and they were done. Excuse the vintage photography because I assure you the recipe is a keeper, Chocolate Coconut Kale Chips – (vegan, GF) – Even those who can’t get into kale could get into it drenched in a chocolate-coconut bath, Outback Steakhouse Wheat Bread {Copycat Recipe} (vegan) – This wheat bread is based on the restaurant bread I love, and has touches of honey, molasses, and is soft and chewy, Rosemary Chipotle Roasted Almonds – (vegan, GF) – Can’t go wrong with a roasted and seasoned nuts. To revisit this article, select My⁠ ⁠Account, then View saved stories. I would also stay away from chia seeds for this reason. Although the molasses wasn’t distinctly noticeable, it always adds depth of flavor, fullness, and richness to anything it touches. Try macadamia, peanuts, walnuts, or pecans. I suggest not using more than half the total amount of flour as whole wheat since it’s trickier to get all whole wheat bread to rise, even as a quickbread. Place slices edge to edge without touching on Silpat- or parchment-lined trays; I fit 12 slices per tray. Spray a 9-by-5-inch loaf pan or two 8-by-4-inch loaf pans with cooking spray; set aside. Also, with baking in one pan you run the risk of the outside getting too dark before the inside cooks through because this is a dense and well-stuffed batter that takes longer than typical breads to fully cook through. Restaurant recommendations you trust. Thirty large crackers made for just a few bucks renders them a tiny fraction of the price of storebought. For the nuts, I used one-third cup total, and it was mostly whole roasted salted almonds, with a few cashews and filberts that were lingering in the bottom of a can of mixed nuts. Try cranberries, craisins, figs, dates, dried cherries, apricots, dried blueberries, or your favorite dried fruit. With motor running, drizzle in ¼ cup water, then oil and salt.

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