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 that I’m posting this recipe for a dairy-free (vegan) version of her famous crisps.
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.
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.
When the bread is completely cooled, slice as thinly as possible with a sharp knife. Lay the slices on parchment on baking sheets. 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.