cracker-ingredients-001.jpg
cracker-001.jpg

Crackers

Theses crackers are absolute perfection and are super tasty when served with a good quality cheese (brie, smoked hard cheddar, blue, etc.). They are the best crackers I have ever tasted. I will never buy store-bought crackers again (unless it is an emergency). I can change up the ingredients and it will always turns out great. I have even made this recipe with gluten-free flour and it tasted good. You can use your favorite dried fruit, nuts, and seeds or mix it up by trying different variations. It's a fun recipe! You will know what I mean after you try it.

 

2 cups flour
2 tsp baking soda
1/2 tsp kosher salt

2 cups buttermilk
1/4 cup brown sugar
1/4 cup honey

1 cup dried fruit (cranberries, raisins, blueberries, etc.)
1/2 cup chopped nuts, raw (hazelnuts, almonds, pecans, etc.)
1/2 cup pumpkin seeds
1/4 cup sesame seeds
1/4 cup flax seed, ground
1-2 Tbsp chopped fresh rosemary

Part 1: 

  1. Preheat oven to 350° F, adjust rack to middle position.
  2. Grease two 8”x4” loaf pans or four mini loaf pans.
  3. Stir flour, baking soda, salt.
  4. Add buttermilk, brown sugar, honey. Stir a few strokes.
  5. Add dried fruit, nuts, pumpkin seeds, sesame seeds, flax seed, rosemary. Stir until just blended.
  6. Pour batter into pans.
  7. Bake for 30 min or until golden and springy. (Use a toothpick to test. If it comes up dry, it is done.)
  8. Remove loaves from pans, cool on a wire rack.

The cooler the bread, the easier it is to slice really thin. You can either refrigerate the loaves or pop them into the freezer until they are firm or barely frozen. All you need is a sharp knife or a mandolin to slice the loaves. (Note: Do not freeze the loaves to the point where they are actually frozen unless you own a meat slicer and know how to use it without chopping your fingers off.)

Part 2: 

  1. Preheat oven to 300° F, adjust rack to middle position.
  2. Slice the cool or semi-frozen loaves into thin slices.
  3. Place slices in a single layer on an ungreased cookie sheet.
  4. Bake for 10 min, then flip over.
  5. Bake another 10 min or until crisp and deep golden.

(Recipe source: Dinner With Julie)