Saturday, June 21, 2008

raincoast crips

Savory or sweet? Hmmm... I like both and that is why I think these little crisps are pretty great! Lesley Stowe makes these Raincoast Crisps that are fantastic. These crackers (?) come in lots of different flavours, but Fig and Olive are my favourite. They are great to have on hand for company, and at the holidays.

The recipe below is more like the original - nutty. They are a great accompaniment to a cheese platter, goat cheese, spicy garlic jelly, smoked salmon, Parmesan artichoke dip - whatever tickles your fancy! Anyhow, they get a little pricey at $7-$9 per box. Terra Breads has their own version that are a few dollars less, but I was convinced we could make them at home, I just wasn't entirely sure how... in pops Google (how much do I love the internet sometimes?!) So the recipe below is not mine. It is from Vitamin V - the only change is that I didn't have any pecans at home, so in went slivered almonds instead. Really, I think you could substitute any time of nuts and seeds in this - gotta love recipes like that?


Ingredients:
1/2 cup white flour

1/4 cup flax or wheat germ
(I used flax seeds)

1/4 cup sesame seeds

1/4 cup poppy seeds
1/4 cup sunflower seeds, chopped

1/4 cup pecans, chopped
(I used slivered almonds,chopped)
1 teaspoon fine sea salt
1 teaspoon baking soda

2 tablespoons brown sugar
1/4 cup buttermilk
2 tbsp blackstrap molasses
Directions:
  1. Combine dry ingredients in a bowl together - set aside
  2. In a saucepan for less than a minute, warm up buttermilk and molasses (just long enough to combine molasses and buttermilk)
  3. Gradually add wet ingredients to dry until dough just starts to hold together (you may not need all the liquid or may need a pinch more flour)
  4. Roll as thinly as possible between two sheets of parchment paper (if you think you have rolled thinly enough, roll a little bit more, I would have preferred them to be just a bit thinner) and bake on a cookie sheet in low oven (250 degrees) for one hour
  5. After 30 minutes,take off top sheet of parchment paper*
  6. When one hour is up,turn off oven with crisps still inside and forget about them - 5 hours or so.
  7. After the crisps have sat in the oven and are fully cool and crisp, you will have a sheet of perfect crisps to break into bite-sized pieces.
* I think that you could score the crackers at this point with a sharp paring knife, this would give you some clean break lines...Or, if you want it organic you could just break into bite-sized pieces like I did.

There are a few other recipes out there that I found that may be worth trying too:

2 comments:

purple lara said...

Hmmph, the internet just ate my last comment - apologies if you get two from me. I came across your blog a while ago while looking for a spring salad recipe (like Milestone's!). I take it you are a fellow Vancouverite! After finding the salad recipe, I browsed your blog and added it to my feeds - just wanted to let you know I've been enjoying it, and I am definitely making the raincoast crips - they are so good but so expensive. Thanks for this! Lara

sterling said...

Thanks for the note Lara! Yes, I'm in Vancouver and am a huge fan of the Milestone's Spring Salad :) Great to hear you enjoy the blog - good luck with the crisps!