Double-baked Crisps(Clone-of-Raincoast-Crisps)

Using this recipe, you can make Rosemary Raisin Pecan Crisps, Cranberry Hazelnut Crisps, Fig Walnut Crisps or Date Almond Crisps, just by swapping out the fruit and nuts accordingly.

These are best on the day after they are double-baked, but will keep for longer in an airtight tin. It's probably best to keep the baked loaves in the freezer and slice and second-bake them as needed (just add a minute or two to the baking time if from frozen).

Ingredients

• 2 cups (480 ml) all-purpose flour (can replace up to 1 cup (240 ml) with whole-wheat flour)
• 2 tsp. (10 ml) baking soda
• 1/2 tsp. (2.5 ml) salt (if you find them not salty enough for your taste, increase up to 1 tsp. (5 ml))
• 2 cups (480 ml) buttermilk (I suggest the real thing)
• 1/4 cup (60 ml) brown sugar (light or dark, I like the extra richness of dark)
• 1/4 cup (60 ml) honey
• 1/2 cup (120 ml) roasted pumpkin seeds
• 1/4 cup (60 ml) sesame seeds
• 1/4 cup (60 ml) flax seed, ground or flaxseed meal

For Rosemary Raisin Pecan Crisps

• 1 cup (240 ml) raisins ( I used cranberries )
• 1/2 cup (120 ml) chopped pecans (roasted, if you like)
• 1 Tbsp. (15 ml) chopped fresh rosemary

For Cranberry Hazelnut Crisps

• 1 cup (240 ml) dried cranberries
• 1/2 cup (120 ml) chopped hazelnuts (roasted, if you like)
• (Optional) 1 tsp. (5 ml) fresh, chopped thyme

Salty Date and Almond Crisps

• 1 cup (240 ml) dried, pitted dates, roughly chopped
• 1/2 cup (120 ml) chopped almonds (roasted, if you like)
• 1 1/2 tsp. (7.5 ml) kosher salt ** sprinkled on top before baking **

Fig and Walnut Crisps

• 1 cup (240 ml) dried figs, roughly chopped
• 1/2 cup (120 ml) chopped walnuts (roasted, if you like)
• 2 tsp. (10 ml) chopped fresh thyme

Method

1. Preheat the oven to 350° F (175°C). Grease two 8x4-inch (20x10 cm) loaf pans, or several mini loaf pans for a smaller crisp.
2. Measure out the fruit and seeds, chop the nuts and any herbs, and set aside. If you are using raisins, you can plump them if you like by soaking in boiling water for 10 minutes and then draining before adding to the recipe.
3. In a large bowl, stir together the flour, baking soda, and salt. Add the buttermilk, brown sugar, and honey, and stir a few strokes. Add the pumpkin seeds, sesame seeds, and flax seed. Add your fruit and nuts as per the recipe specifications above, and add any herbs as specified. Stir just until combined.
4. Pour the batter into two greased 8 x 4” loaf pans or one 5 x 9 (or several mini loaf pans). If making Salty Date and Almond, sprinkle salt on top of the loaves before baking.
5. Bake for about 35 minutes (less for mini loaves), until golden and springy to the touch. Remove from the pans and cool on a wire rack.
6. Once the loaves have cooled, wrap them or place them in a freezer bag and put in the freezer for at least several hours (to make them easier to slice thin).
7. When ready to bake, remove from the freezer. Slice the loaves as thin as you can and place the slices in a single layer on an ungreased cookie sheet.
8. Preheat the oven to 300° F (150°C) and bake them for about 15 minutes.
9. Remove from the oven, flip them over, and bake for another 10 minutes, until crisp and deep golden. Remove to a cooling rack to cool and crisp up.