Over the past few months I’ve cut back on bread, refined carbs and sweets and shifted toward whole foods — plenty of fresh fruit and vegetables, fish, whole grains and nuts. The change happened gradually, maybe from all the biking I’ve been doing, but I feel healthier and have lost weight. Still, I can’t resist the tiny samples at Whole Foods: Lesley Stowe’s Raincoast Crisps. These ultra-thin crackers studded with nuts, dried fruit and herbs are so flavorful and delicate that one or two never feel indulgent.
On a recent trip I tried a seasonal variety labeled Pumpkin Spice Crackers and loved it. I looked for a way to recreate them at home. Using a base recipe for Raincoast-style crisps from Julie at DinnerWithJulie and referencing the spice blend listed on the Raincoast box, I developed a pumpkin-spice version that tastes remarkably like the store-bought crackers. They are perfect as bite-sized toasts for cheese, spreads or dips, and they make a lovely homemade gift paired with jam or cheese.
Pumpkin Spice Crisps
Yield: approximately 8 dozen crackers
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Ingredients:
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp salt
- 2 cups buttermilk
- 1/3 cup brown sugar
- 1 cup dried cranberries
- 1/2 cup shelled pumpkin seeds
- 1/4 cup sunflower seeds
- 1/4 cup sesame seeds
- 1/4 cup ground flax seed
- 1 tsp ground cinnamon
- 1/2 tsp fresh grated or ground nutmeg
- 1/4 tsp allspice
- 1/8 tsp ground cloves
- 7 mini-loaf pans (about 4″ x 2 1/2″)
Directions:
- Preheat the oven to 350°F (175°C).
- Spray the mini-loaf pans with nonstick spray and set them on a parchment-lined baking sheet.
- In a large bowl, whisk together the flour, baking soda and salt. Add the brown sugar and break up any lumps. Pour in the buttermilk and stir with a spatula until the mixture is fully combined and no dry flour remains.
- Fold in the cranberries, pumpkin seeds, sunflower seeds, sesame seeds, ground flax and the spices until evenly distributed.
- Divide the batter among the prepared mini-loaf pans, filling each about three-quarters full. Smooth or tap the tops and bake 30 to 35 minutes, until the tops are golden and spring back to the touch and a toothpick inserted in the center comes out clean.
- Remove the loaves from the pans and transfer to a cooling rack. Allow them to cool completely.
- Place the cooled loaves in individual freezer bags or a freezer-safe container and freeze for several hours or overnight. Loaves can be stored frozen up to three months; wrap in foil before freezing to protect them.
- When you’re ready to make crisps, preheat the oven to 300°F (150°C).
- Remove one frozen loaf and slice as thinly as you can with a serrated knife, about 1/8″ thick. It helps to slice close to the base of the knife near the handle for better leverage. Lay the slices in a single layer on a parchment-lined baking sheet, not touching.
- Bake the slices 15 minutes, flip them, then bake another 10 to 15 minutes. They’re done when they turn a deep golden color (not burnt), feel dry and are slightly curled at the edges. They will crisp as they cool.
- Transfer the crackers to a cooling rack and let them cool completely.
- Store the cooled crackers in an airtight container; they will keep for several weeks.
Enjoy!
Note: If your dried cranberries are dry or hard, place them in a small bowl, cover with hot water, let sit 15 minutes to plump, then drain before adding to the batter.
Adapted from a Raincoast-style crisp recipe.