Cranberry-herb Almond Crisps
From jo_jo_ba 10 years ago
- 3 hours to make
- Serves 22
If you're a fan of Raincoast Crisps, you'll love this lightly sweetened whole wheat cracker packed with dried fruit, almonds and flaxseed. The unexpected inclusion of rosemary and thyme elevate this from a sweet to a savoury treat perfect for a cheese platter or spreading with pepper jelly.
Ingredients
- 1 cup whole wheat flour shopping list
- 1 tsp baking soda shopping list
- 1/4 tsp salt shopping list
- 1 cup unsweetened almond milk shopping list
- 2 tbsp brown sugar shopping list
- 2 tbsp agave nectar (I used Amoretti Organolicious blood orange Flavored agave nectar) shopping list
- ½ cup dried cranberries shopping list
- ¼ cup raisins shopping list
- ¼ cup slivered almonds shopping list
- 2 tbsp ground flax seed shopping list
- 1 tsp dried rosemary shopping list
- 1 tsp dried thyme shopping list
How to make it
- Preheat oven to 350° F and line an 8x4” loaf pan with parchment.
- In a large bowl, stir together the flour, baking soda and salt.
- Add the almond milk, brown sugar, and agave and stir. Add the cranberries, raisins, almonds, flaxseed and herbs and stir just until blended.
- Bake for about 35 minutes, until golden and springy to the touch. Remove from the pans and cool completely on a wire rack.
- Slice the loaves as thin as you can and place the slices in a single layer on an ungreased cookie sheet.
- Reduce the oven heat to 300° F and bake them for 25 minutes, then flip them over and bake for another 20 minutes, until crisp and deep golden.
- Turn off the oven and allow crisps to cool inside
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