RECIPE AND PHOTOGRAPHY BY JESSICA TUNIS AND AMBER TURPIN
2 cups flour
2 teaspoons baking soda
½ teaspoon salt
2 cups buttermilk
¼ cup brown sugar
¼ cup honey
1 cup dried fruit, chopped
½ cup nuts, chopped
½ cup seeds
Preheat oven to 350° F. Combine flour, baking soda, brown sugar and salt in a medium bowl. Add buttermilk and honey and stir to combine. Fold in the chopped dried fruit and nuts.
Pour into two greased loaf pans and bake at 350° F for about 30 minutes.
Remove from pan and allow to cool completely on a wire rack. Slice the loaves as thinly as possible and arrange in a single layer on a cookie sheet. Reduce oven temperature to 300° F, and bake for about 15 minutes.
Flip each cracker and return to the oven for an additional 5–10 minutes, depending on how thin the slices are.
Remove the baking sheets from the oven, and transfer crackers to wire racks. Cool the crackers completely before storing in an airtight container. Makes 6–8 dozen sliced rectangles.
VARIATIONS:
- Any dried fruit and nut combination will do; some pleasing combinations are apricot and almond or cranberries and pecans.
- Spice up your fruit and nut combinations by including minced candied ginger or ground cinnamon or adding 1 tablespoon of crumbled dried rosemary
About the author
At Edible Monterey Bay, our mission is to celebrate the local food culture of Santa Cruz, San Benito and Monterey Counties, season by season. We believe in sustainability, and we believe everyone has a right to healthful, clean and affordable food. We think knowing where our food comes from is powerful, and we hope our magazine, website and newsletters inspire readers to get to know and support our local growers, fishers, chefs, vintners and food artisans.
