Harvest Crisps

Julie Van Rosendall is one of Canada’s most popular and well-loved food bloggers. She’s the author of several cookbooks, the food editor for Parents Canada magazine and a freelance writer for several other publications. She is also the person who figured out how to make Raincoast Crisps from scratch, at home.
Do you know the crackers I mean? The thin crisps flecked with dried fruit, herbs and nuts? Perfect for entertaining, or after-school snacks, they are a must-have item in my house, but the high price tag kept me from purchasing them often. Now I make them, adapted from Julie’s recipe, and I promise you they are far easier to put together than you might think.

The best part about this recipe is that it can be made in two parts; you can bake the little loaves, wrap them in plastic and tuck them away until you need the crackers. The next step requires only a slice and bake, and the crackers are ready without any mess.

Have you made crackers before? If so, what is your favourite recipe?

Dried Cranberry Rosemary Crisps

Adapted from Dinner with Julie

You’ll Need

• 1 cup all-purpose flour
• 1 cup whole-wheat flour
• 2 tsp baking soda
• ½ tsp salt
• 2 cups buttermilk
• ¼ cup brown sugar
• ¼ cup honey
• 1 cup dried cranberries
• ¼ cup wheat germ
• 1 Tbsp chopped fresh rosemary

Prep and Cook

1. Preheat oven to 350°F.
2. In a large bowl, stir together the flour, baking soda and salt. Add the buttermilk, brown sugar and honey and stir a few strokes. Add the dried cranberries, wheat germ and rosemary, and stir just until blended.
3. Pour the batter into two 8”x4” loaf pans that have been sprayed with nonstick spray. Bake for about 35 minutes, until golden and springy to the touch. Remove from the pans and cool on a wire rack.
4. Wrap the loaves in plastic wrap and pop them in the freezer. Once frozen, remove and slice the loaves as thin as you can.
5. Place the slices in a single layer on an ungreased cookie sheet. (I like to slice and bake one loaf and pop the other in the freezer for another day).
6. Heat 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.