a little guilt and a lot of cranberry almond & rosemary crisps
I have a confession to make – lately I’ve been making these wonderful Cranberry, Almond and Rosemary Crisps.
I feel guilty because they are a clone of Lesley Stowe’s fabulous Raincoast Crisps. So it really is with the gravest of apologies to Lesley Stowe, whose wonderful foodie products I love, that I’m posting this recipe for a dairy-free (vegan) version of her famous crisps.
I’m always adapting recipes to make them user-friendly for one of my daughters who has a serious dairy allergy. The real Raincoast Crisps have buttermilk in them and that just won’t work for my daughter. These Cranberry Almond and Rosemary Crisps are made with almond milk. Incredibly, they look and taste almost identical to the real McCoy.
I happened across a recipe online ages ago at the bountyhunter.ca and saved it. Subsequently the website seems to be down. I took the original recipe from this site and adjusted it to make it dairy-free.
The crisps are perfect served with Citrus, Fig and Olive Tapenade. If you’re not dairy-free – you could also try them with a soft cheese such as chèvre or melted brie or a herbed cream cheese like Boursin. Really any good cheese will work and perhaps add some red pepper jelly. They pair well with savoury and make a great appetizer – perfect with cocktails before dinner. You can make them in advance and store them in a tin – where they will stay fresh for a couple of weeks.
And if you’re feeling as guilty as I am – you can skip making these and just buy them. Find them at http://lesleystowe.com/
Cranberry Almond and Rosemary Crisps
1 cup whole wheat flour
1 cup unbleached all-purpose flour
2 tsp baking soda
3/4 tsp salt
2 tbsp freshly squeezed lemon juice plus almond milk to make 2 cups in total
1/4 cup turbinado (or brown) sugar
1/4 cup liquid honey
1 cup dried cranberries
1/2 cup natural, sliced almonds
1/2 cup roasted sunflower seeds
1/4 cup ground flax seed
1 tbsp fresh rosemary, chopped
Preheat oven to 375°F
Mix together the flours, baking soda and salt. Add the lemon juice & almond milk mixture (if you’re not dairy-free go ahead and use regular milk in place of almond), turbinado sugar and honey. Stir gently. Add dried cranberries, almonds, sunflower seeds, flax and rosemary – and stir again, gently – you don’t need to over mix.
Lightly grease 4 mini loaf pans (or two large pans if you don’t have the mini ones). Divide the batter between the pans evenly. Bake for about 25-30 minutes or until just browning and springy to touch. Remove from oven and let cool thoroughly, preferably overnight, and even better yet – refrigerated overnight.
When the bread is completely cooled, slice as thinly as possible with a sharp knife. Lay the slices on a baking sheet. Bake at 300°F for about 15 minutes, before flipping the slices over and returning to the oven for another 10 minutes. They should be golden brown and crispy.
When cool – store in an airtight tin. Make approx 6-7 dozen.