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RAINCOAT CRISP

 

If you like Raincoast Crisps, you’ll love this homemade version of Rosemary, Apricot, and Pistachio Crisps from the Messy Baker, @charmian_c . Easily put together and baked, they slice like a dream. Your guests will be blown away that you made them yourself and they are the perfect vehicle for a wedge of triple cream brie topped with Provisions Sour Cherry Paste (or another one of our delicious fruit pastes)!

As for Charmian’s cookbook, The Messy Baker makes us want to get into the kitchen and start baking right now! Check out this fabulous Canadian cookbook at www.themessybaker.com
Rosemary, Apricot, and Pistachio Crisps
Makes 6-8 dozen

2 cups all-purpose flour

2 tsp baking soda

½ tsp fine sea salt

1 cup chopped dried apricots

½ cup chopped pistachios

½ cup pumpkin seeds

¼ cup sesame seeds

¼ cup ground flax seeds

1 ½ Tbsp chopped fresh rosemary

2 cups buttermilk

¼ cup packed brown sugar

¼ cup honey, warmed

  1. Preheat the oven to 350 F. Coat two 8” x 4” loaf pans with cooking spray or grease liberally with butter and dust with flour.
  2. In a large bowl, combine the flour, baking soda, and salt. Add the apricots, pistachios, pumpkin seeds, sesame seeds, flax seeds, and rosemary and toss to coat evenly with the flour mixture. In a small bowl, combine the buttermilk, brown sugar, and honey and stir until the sugar and honey dissolve. Add to the flour mixture and stir until just combined. Pour into the loaf pans. Bake for 35 to 40 minutes, or until golden springy to the touch. Remove the loaves from the pans and cool on a rack. The bread is easier to slice when cool, so bake the day before or pop it in the freezer to cool it down.
  3. Preheat the oven to 300 F. Using a serrated knife, slice the loaves as thinly as you can. Aim for no thicker than 1/8”, if possible. Place the slices in a single layer on an ungreased baking sheet and bake for 15 minutes. Turn them over and bake for 10 minutes, or until they are crisp and deep golden brown.
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