Cranberry Almond Raincoast Crisps
Perfectly crisp, lightly sweet, and bursting with layers of flavor, these homemade Cranberry Almond Raincoast Crisps are a gourmet treat that elevate everything from cheese boards to simple snack times. Studded with chewy dried cranberries, nutty almonds, and a medley of seeds, each bite offers a delightful crunch enhanced by the earthy aroma of fresh rosemary. Made with wholesome ingredients like buttermilk, honey, and flaxseeds, these crisps are twice-baked to achieve their signature golden crispiness. Serve them alongside creamy brie, tangy goat cheese, or your favorite charcuterie for a sophisticated appetizer or enjoy them straight from the tin for an irresistible, nutritious nibble. Quick to prepare, beautifully versatile, and perfect for entertaining, these artisan-style crackers will become your new go-to recipe for homemade elegance.
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Recipe Information
Ingredients
- 180 grams All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 240 milliliters Buttermilk
- 50 grams Brown sugar
- 50 grams Honey
- 75 grams Dried cranberries
- 80 grams Sliced almonds
- 40 grams Pumpkin seeds
- 15 grams Sesame seeds
- 15 grams Sunflower seeds
- 10 grams Flaxseeds
- 1 tablespoon Fresh rosemary (chopped)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease two 8x4-inch loaf pans or line them with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, baking soda, and salt.
In a separate bowl, combine the buttermilk, brown sugar, and honey, stirring until the sugar dissolves.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.
Fold in the dried cranberries, sliced almonds, pumpkin seeds, sesame seeds, sunflower seeds, flaxseeds, and chopped rosemary. Ensure the ingredients are evenly distributed throughout the batter.
Divide the batter evenly between the two prepared loaf pans. Smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center of the loaves comes out clean.
Remove the pans from the oven and allow the loaves to cool completely on a wire rack. This step is important to ease slicing and prevent crumbling.
Preheat your oven again to 325°F (160°C). Once the loaves have cooled, slice them thinly (approximately 1/8-inch thick) using a sharp serrated knife.
Arrange the slices in a single layer on baking sheets lined with parchment paper.
Bake the slices for 15 minutes, then flip them over and bake for an additional 10-15 minutes or until they are golden brown and crisp. Keep an eye on them to prevent burning.
Remove the crisps from the oven and allow them to cool completely on a wire rack. They will continue to crisp up as they cool.
Store the Cranberry Almond Raincoast Crisps in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
2335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.6 g | 116% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 17.2 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 2765 mg | 120% | |
| Total Carbohydrate | 332.1 g | 121% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 160.2 g | ||
| Protein | 62.6 g | 125% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 670 mg | 52% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 1860 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
