Imitation Raincoast Crisps

Monday December 17, 2012


Elemental Custard

Have you ever had Raincoast crisps? They are amazing. Crispy crackers studded with dried fruit and nuts. They are super addictive, go AMAZINGLY with cheese... AND they cost like 700$ $7.00 per package. Yikes...

I made my own. You can too!

Elemental Custard

So... I had an interesting weekend. On Saturday night I attempted to make marshmallows. I say attempted because it was a disaster. I wanted to use only natural sugars, which crashed and burned, I boiled the sugar mixture for close to 30 minutes trying to get it to the right temperature before throwing my hands up and I decided to just try and make it work as is.

It didn't.

I ended up with a gelatinous mess of espresso-flavoured goo. It wasn't exactly appetizing...

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After I picked my ego up off the ground, and went to sleep (better luck tomorrow right?), I decided to swear off marshmallows and I made these crackers instead.

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I was semi-terrified because when I whipped up the batter, it was SUPER runny! I crossed my fingers as they baked, and with some minor explosion out the side, they turned out perfect.

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These crisps are double baked similar to biscotti. After the first bake in the loaf pan, they are cooled completely and then sliced (I semi-froze mine first) and baked again until golden, crisp, and delicious.

Recipe: Imitation Raincoast Crisps

Inspired/adapted from: Dinner With Julie

Makes ~ 80 crisps

Ingredients:

1 cup whole wheat flour
1 cup all-purpose flour
2 tsp baking soda
pinch of salt
2 cups milk + 2 tbsp lemon juice (makeshift buttermilk)
1/4 cup honey

Seeds:
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
1/4 cup sesame seeds (optional)
1/4 cup ground flaxseeds

Add-ins Option 1:
1 cup dried cranberries
1 cup hazelnuts

Add-ins Option 2:
1 tbsp rosemary
1 cup raisins
1 cup pecans

Add-ins Option 3:
1 tbsp fennel seeds
1 cup golden raisins or diced dried apricots
1 cup pecans

Method:

Preheat the oven to 350°F. Grease 4 mini-loaf pans or 1 8x4 inch loaf pan.

In a large bowl, combine the flours, baking soda and salt. Add the seeds and add-ins and stir to combine. Stir in the milk and honey until well incorporated (the batter will be very runny, don’t worry- it will bake up fine, if you are concerned, place on a tray to bake).

Bake for ~30 minutes or until loaves are golden brown and baked through. Cool for 10 minutes in the tins before removing. Let cool completely on wire rack.

Freeze loaves for 30 min - 1 hour for the best slicing results. Preheat the oven to 300°F. Use a serrated knife and slice ~1/8-inch thick. Place slices on a baking sheet. Bake for 15 minutes, flip slices and bake for another 10-15 minutes or until the crackers are golden brown and crisp. Let cool and enjoy with cheese or as a snack!

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