a little guilt and a lot of cranberry almond & rosemary crisps

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.

raincoast crisps (2)

21 thoughts on “a little guilt and a lot of cranberry almond & rosemary crisps

  1. These are the ones photographed with your lentil soup? I was waiting eagerly for the recipe, so glad I didn’t have to wait long!! Shall be trying these asap, they look really delicious.

  2. Do love the sound of these. I’ve been meaning to bake a Roman inspired sort of bread with lots of nuts and fruit. I was also going to go this route, as in slicing thinly and drying those out as I’d end up chucking half in the bin. Slight prob – still haven’t found gram flour.

    1. Thanks Suzanne – although I cannot really claim credit. Lesley Stowe invented them (at least I presume she did). The BountyHunter.ca posted a version -and i merely adapted. But I tell you what – they are AMAZING! xx Lindy

    1. Lovely to see you again Beverley – it’s so funny – i walked along the St. Lawrence this morning and for some reason – you crossed my mind. I was thinking the ice would be breaking up on the rivers and lakes soon. Cedar Island was shrouded in mist and I heard the first foghorn from the ferry. Spring cannot be far away….

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