fig and nut crackers to die for!

Fig and nut crackers

If you read the blog from last week, you know that last weekend I made my first batch of crackers. (oh so good!). I was so excited by the endless possibilities of cracker making that I decided to investigate the possibility of recreating my favorite all time crackers; Raincoast Crisp fig and olive crackers made by Lesley Stowe. At $7 a box, I only ever buy these crackers as a special treat or when I am entertaining. I love them but I just can’t justify buying them on a regular basis.

So, I searched the internet for ‘Raincoast Crisp fig cracker recipe’ and to my surprise a number of recipes popped up! I settled on the recipe below and was extremely happy with the results. Even my husband loved them. These crackers are slightly sweet (so they pair great with cheese!) and consist of dried fruit and nuts. Raincoast Crisps are available in a number of different varieties so feel free to swap out/add in ingredients. This recipe comes from the Wandering Fig.

Fruit and Nut Crackers, Raincoast Crisp Copycat Recipe

These crackers are easier than you think to make. You basically make a quick bread (this recipe will make 2 loaves ), let it cool, slice the loaf paper thin and then ‘toast’ your slices in the oven for about 15 minutes. This recipe makes a lot of crackers so unless you need them all, I would suggest wrapping one of the loaves in plastic wrap, put it in a ziplock bag and freeze it until you need your crackers. These crackers are best enjoyed on the first or second day.

Serves: 8 dozen crackers (if you slice them paper thin and cut them in half)

Ingredients

• 2 cups flour

• 2 tsp. baking soda

• ½ tsp. salt

• 2 cups buttermilk (to make 1 cup of buttermilk, add 1 tablespoon lemon juice to a cup, then add your milk)

• ¼ cup brown sugar

• ¼ cup honey

• 1 cup dried fruit diced (I used figs)

• ½ cup chopped nuts (I used almonds)

• ½ cup roasted pumpkin seeds (optional)

Creating the Magic!

1. Preheat oven to 350 degrees Fahrenheit.

2. Combine flour, baking soda, and salt, and brown sugar in a medium sized bowl.

3. Add buttermilk and honey.

4. Gently fold in dried fruit and nuts.

5. Pour into two greased loaf pans and bake at 350 degrees Fahrenheit for about 35 minutes.

6. Remove from pan and allow to cool completely on a wire rack.

7. Slice the loaves as thin as possible and arrange in a single layer on a cookie sheet. If you want smaller crisps, then cut the slices in half.

8. Reduce the temperature to 300 degrees Fahrenheit and bake for about 15 minutes.

9. Flip each cracker and return to the oven for an additional 10 minutes.

10. If you managed to slice them paper thin, remove as soon as the edges begin to significantly darken, even if the time is not up.

Notes: To make 1 cup of buttermilk, add 1 tablespoon of lemon juice to a cup and top with milk. Let it stand for a bout 5 minutes until it starts to get thick.

If you are having trouble slicing paper thin slices, then place your loaf in the freezer for 15 minutes or so. This should make it easier to cut paper thin slices.

If your slices aren’t paper thin, the crisps will take a little longer in the oven to brown. The ‘crisps’ will harden a little once they are cooled.

Other Raincoast Crisp combinations:

cranberry and hazelnut

apricot and ginger

apricot, fig and lemon

salty date and almond

rosemary, raisin and pecan

fig and olive