Edible Monterey Bay

Fruit and Nut Crispbreads

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

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