Rosemary Cranberry Crisps

Leslie Stowe’s Rainforest Crisps have been my artisanal cracker of choice for years, and so I was delighted when I realized this wonderful fruit and nut cracker is quite easy (and way cheaper) to make at home. The versatility with dried fruits, seeds, spices and nuts is endless! It is double-baked, so allow time for that!

Rosemary Cranberry Crisps

  • Servings: 40 crackers
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1 cup (244 g) cow’s milk (any fat)
1/4 cup packed (50 g) coconut or brown sugar
1/4 cup (61 g) plain unsweetened Greek yogurt
1/2 cup (60 g) all-purpose flour
1/2 cup (57 g) whole wheat flour
1/2 cup (57 g) dried cranberries (plain not candied)
1 tsp baking soda
1/2 cup (45 g) old fashioned rolled oats (or 1/3 cup (50 g) more nuts of choice)
1/4 cup (35 g) of sunflower seeds (or other seed or nut of choice)
1/2 tsp ground turmeric (optional but great for color)
1/2 tsp cinnamon
1/4 tsp nutmeg or allspice (or 1/8 tsp cloves)
1/4 tsp dried thyme
1 tsp dried rosemary or 1-1/2 tsp chopped fresh rosemary
1/4 tsp salt
1/8 tsp cracked black pepper

Preheat oven to 350°F. Grease and line a small loaf pan (8.5 x 4.5 x 3”) with baking paper – the smaller the better for more height in the loaf/crackers. The size of the loaf tin determines the shape of the cracker. Using a small one gives more height to the loaf and when they slice, they are a nice rectangle shape.

In a small bowl whisk together the milk, sugar and yogurt.

In a separate bowl, whisk the flours together and add the cranberries. Stir – use fingers to break up cranberries if needed.

Add remaining ingredients, including spices, plus the milk mixture. It will be a thick batter.

Pour into loaf pan and bake for 35 minutes or until a skewer inserted into the middle comes out clean.

I substituted some pumpkin seeds (pepitas) for some of the oats. That the beauty of this recipe, it’s very flexible!
Let the hot loaf cool before wrapping it for its freezer time.

Cool on rack for 10 minutes, remove from pan and place on rack to cool completely then wrap in cling wrap and freeze for at least 2 hours, up to 3 months. This step makes it far easier to slice thinly.

When you’re ready to slice and bake, unwrap the loaf and allow to thaw partially for 20 minutes so it’s easier to cut.

Preheat oven 250°F. Place one shelf in the middle and another right beneath it.

These are SO much easier to slice when frozen!!

Look at my sassy new cheese board! (It pays to have a tree man or two in your life).

Using a sharp serrated bread knife, slice loaf thinly (2 mm or 1/12” thick). Place slices on two large baking trays covered with parchment paper. It’s okay to lay them close together.

Bake for 50 minutes or until they are a light brown, rotating trays halfway.

Leave crackers on tray to cool – they will harden so they snap when you break them. If they aren’t fully crisp, pop them back in the oven and let them cool in the still hot, closed, turned off oven.

Store in an airtight container for 4 weeks (probably longer is good too). They are absolutely divine with soft spreadable goat cheeses, double cream Brie or Camembert, a soft creamy blue cheese (dreamy), a nutty Oka or a sharp smoked cheddar.

* If your crackers get soft or loose a bit of their crispness after being stored, just pop them back in a 350˚F oven for about 5 minutes. They’ll be fresh as ever. 

Adapted from Olive and Mango who adapted it from Recipe Tin Eats who adapted it from The Café Sucrefarine who adapted it from Dinner with Julie. Yep. This is one of those recipes you just have to pass on. Thank you to ALL for the touches you’ve added!

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