I’ve been feeling like snacking lately, so I’ve been making healthy, but not your ordinary, snacks. This past week I’ve made crispy roasted chickpeas and homemade popcorn (did you know that you can put popcorn kernels in a brown paper bag and microwave them?!! No more stove top or packaged microwave popcorn for me!!). This coming week I’ll be making kale chips (everyone seems to be making these – they are all over food galleries e.g. http://foodgawker.com/).
This weekend, I made raincoast crisps. If you don’t know what they are click here for the original product. I never buy these because they are super expensive, so I make them. I reduced the sugar from the recipe that I found and made sure I added lots of dried fruit for the sweetness.
Check out the verdict at the end of the post!
Adapted from here.
2 cups flour (I used a combination of whole wheat, spelt, and rye, but the original recipe calls for 1 cup whole wheat and 1 cup all purpose)
2 teaspoon baking soda
½ teaspoon salt
2 cups buttermilk
2 Tablespoon sucanat (or regular sugar)
2 Tablespoon maple syrup or honey
1.5 cups of seeds, nuts, and dried fruit (I used pumpkin seeds, sunflower seeds, sesame seeds, chopped pecans, raisins, dried currants, chopped figs, chopped dried apricots)
Baking Part 1
1. Preheat oven to 350 degrees F. Grease and flour 2 loaf pans.
2. In a large bowl, whisk flour, baking soda, and salt.
3. Add buttermilk, sugar, and maple syrup and mix.
4. Gently mix in seeds, nuts, and fruit.
5. Divide into 2 loaf pans and bake for 37 minutes or until a toothpick comes out clean.
6. Cool, wrap in plastic wrap, and freeze.
Baking Part 2
1. When loafs are partially frozen, slice thin and lay on an ungreased cookie sheet.
2. Bake at 325 degrees F for 15 minutes, flip crisps over, and bake for another 10 minutes.
3. Cool and store in an airtight container.
|Before baking the second time.|
Verdict: I LOVE these crisps!! I baked one loaf and kept the other in the freezer for another day (when I’m craving snacks). They are pretty filling because of the hefty flours and not too sweet. I especially love the crunch!