PISTACHIOS, SEEDS & APRICOTS ''RAINCOAST'' STYLE CRACKERS
PISTACHIOS, SEEDS & APRICOTS ''RAINCOAST CRISPS'' STYLE CRACKERS
Rated 3.4 stars by 7 users
Category
Side Dish
Servings
60
Prep Time
15 minutes
Cook Time
55-60 minutes
Author:
Gabrielle Perron
A delicious homemade version of ''raincoast'' sweet and salty crackers packed with seeds and nutrients.
Who can resist the crunch of homemade crackers that blend sweet, salty, and nutritious goodness? Packed with seeds, nuts, and dried fruits,they're a delightful step up from store-bought snacks. Sure, theyrequire a bit of extra effort, but the first bite—with its burst of flavor and satisfying crunch—will make you beam with pride!
Crafting these crackers is simpler than you might think. Inspired by the famous 'Raincoast crisps', this vegan version will become the star of your cheeseboard and the perfect partner for any dip. Andhere's the fun part: mix and match with different nuts and fruits, like almonds and cranberries, to explore a world of flavors. Get ready to elevate yourcrackers game!
Ingredients
- 1 cup (250 ml) whole-wheat or spelt flour
- 1 tsp (5 ml) baking soda
- 1/2 tsp (2.5 ml) sea salt
-
1/2 cup (125 ml) dried
apricots, cut in halves
-
1/3 cup (85 ml) whole,
shelled pistachios
-
1/3 cup (85 ml) pumpkin seeds
-
1/4 cup (60 ml) sunflower seeds
-
1/4 cup (60 ml) white buckwheat
- 1 cup (250 ml) plant-base drink
- 2 tsp (10 ml) apple cider vinegar
-
3 tbsp (45 ml) maple
syrup
Directions
Preheat oven to 375˚F. Butter (with plant-base butter or coconut oil) and flour 3 small loaf pans. Set aside.
- In a large bowl, combine flour, baking soda, salt, dried apricots, whole pistachios, pumpkin seeds, sunflower seeds and buckwheat. Set aside.
In a small pot combine the plant-base drink, apple cider vinegar and maple syrup. Heat for approx. 3 minutes.
- Pour wet ingredients over dry ingredients and mix gently until smooth.
- Divide the batter between the 3 pans and bake for around 25 minutes, or until the tip of a knife comes out clean from the center of each bun.
- Cool completely to room temperature, then freeze for at least 2 hours.
- Preheat oven to 310˚F and line 2 baking sheets with parchment paper. Set aside.
- After 2 hours rest, slice thinly (about 0.5 cm thick) then place each slice on the baking sheets.
- Place in the oven for approximately 20 minutes, turning over halfway through cooking.
- Remove from oven and allow to rest completely before serving, or store in an airtight container.