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Saturday, May 12, 2018

Fig & Almond Crisps Recipe

Recipe Fig & Almond Crisps Recipe

Fig & Almond Crisps Recipe

in case you’ve been to a celebration currently, there’s an awesome danger you’ve come across raincoast crisps®. they're particularly addictive crackers filled with nuts, seeds and dried fruit, created with the aid of Lesley Stowe, a Parisian-educated chef based totally in Vancouver. they arrive in all varieties of flavors which includes apricot and ginger, and fig and olive and have a sweet and savory flavor in order that they pair tremendously well with cheese. A slender little sleeve of them is set $7 so i was pleased to peer a recipe for a copycat recipe from Dinner with Julie blogger and genius cookbook author and meals author, Julie Van Rosendaal. i was lucky enough to satisfy Julie more than one years in the past and in person she's simply as funny and fascinating as she comes across at the weblog. She's also has mad abilties as a recipe developer.

Julie’s recipe is for Rosemary Raisin Pecan Crisps, but I took place to have plenty of figs and almonds so I went with those and brought a healthy dose of cinnamon rather than rosemary. The recipe is absolutely easy, it simply calls for numerous elements. It’s basically like a biscotti recipe, you make a batter, bake a loaf, then slice it and bake the slices once more. It does requires the capability to slice the loaf very thinly. Julie recommends freezing the loaf but I’m now not nearly affected person enough. I make my slices a chunk thicker than she does and reduced the recipe by 1/2, so i get pretty much 3 dozen crackers in step with batch. manifestly in case you want to make more, you could simple double it.

these crisps have been a chunk hit at Thanksgiving this year. they are tremendous for any cheese or charcuterie plate or only for snacking, and a package deal of them would make a nice hostess present. they are additionally noticeably clean to conform. you can quite tons make them with any aggregate of dried fruit and nuts you want, just alter the herb or spice to complement your preference (or omit the spice completely if you decide on). For my subsequent batch i'm considering apricots, pistachios and cardamom or cherry, walnut and nutmeg.

Fig & Almond Crisps

adapted from a recipe by Julie Van Rosendaal of Dinner with Julie
Makes about 3 dozen

1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
2 Tablespoons brown sugar
2 Tablespoons honey
1/2 cup chopped dried figs
1/4 cup sliced almonds
1/4 cup pumpkin seeds
2 Tablespoons sesame seeds
2 Tablespoons flax seed, ground
1 teaspoon cinnamon
Heat oven to 350 degrees. and grease an 8x4-inch loaf pan.

In a blending bowl, integrate the flour, baking soda and salt. add the buttermilk, brown sugar and honey and stir, then fold within the figs, almonds, pumpkin seeds, sesame seeds, flax and cinnamon and stir just until mixed.
Pour the batter into the organized loaf pan. Bake until golden and springy to touch, about 35 mins. do away with from the pan and funky absolutely on a twine rack (the bread desires to be very cool for you to slice thinly).
warmness the oven to 300 degrees. Slice the loaves thinly and vicinity the slices in a unmarried layer on an ungreased cookie sheet. Bake them for about 15 minutes, then turn them over and bake till crisp and brown, about 10 minutes. allow the crisps cool on a rack. in the event that they aren’t crunchy enough, return them to the oven set to 200 ranges for about 10 minutes. 
Makes about three dozen crisps.


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