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Ben Hartung

Nut and Seed Crackers

Inspired by the Raincoast Crackers. Whatever you have on hand. People will be amazed that you make these crackers - make them for your next dinner party.
Print Recipe
Course: Snack
Ingredients Method

Ingredients
  

  • 2 cup whole wheat flour
  • 1 cup all-purpose flour
  • 2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cup water
  • 1/4 cup brown sugar
Nut and Seeds Filling: Use the same volume but you can decide what you want to use :)
  • 1 cup chopped dates or raisins or dried cranberries
  • 1/2 cup pecans or walnuts or Brazil nuts
  • 1/2 cup pumpkin seeds or sunflower seeds
  • 1/2 cup sesame seeds or flax seeds
Spices: Choose one combination or mix and match
  • 2 tablespoons rosemary/lavender flowers and whole peppercorns
  • 1/4 cup Olives and roasted red pepper

Method
 

Part 1: Bake the Loaf
  1. Preheat oven to 350°F. Line a bread loaf pan with parchment paper.
    2. Crumpling up the parchment paper first, then flattening it makes it easier to place it into the rectangle loaf pan.
  2. In a large mixing bowl bowl, stir together the flour, baking soda and salt. Add the water and brown sugar and stir until there is no dry flour left, about 15 sties. Add the remaining ingredients and stir just until combined, about 10 stirs.
  3. Pour the batter into the prepared loaf pans. Bake for 50-60 minutes until golden and springy to the touch, and a toothpick comes out clean. Remove from oven and let cool on a wire rack. Allow loaves to cool in the pans for 10 minutes, then remove and cool completely on a wire rack.
    4. If you are baking the crackers right-away, place the loaf in the freezer for 30-60 minutes to cool. It is way easier to but the crackers when cooled.
    If you are baking the crackers later, you can leave the loaf uncovered on the counter overnight.
Part 2: Bake the Crackers
  1. Preheat oven to 325°F. Line two large baking sheets with parchment paper. Slice partially frozen loaves thinly, about ⅛-inch thick, and place the slices in a single layer on prepared sheet pans.
  2. Using your sharpest bread knife, but the loaf into 4. Once down the middle, once across the loaf in a +.
  3. Working with 1/4 of the loaf at a time, slice the crackers as thin as you can, about 1/8th inch and place on the baking sheet. Be careful not to overlap the crackers. Repeat with the remaining loafs
  4. Bake for 15 minutes, then flip crackers and rotate the pan and bake for 5-10 minutes longer, until crackers are dry and golden brown.
  5. Cool completely and store in an airtight container or bag. Freeze crackers or store on the counter for 7-10 days.