Even though it’s only November, the holiday spirit is alive and well. While we’re not quite stringing up decorations just yet, I can confirm that we’re doing more entertaining than we were just a few weeks ago. These days, the fridge is full of
olives, we have a few fancy dips prepped, and a couple of white wines are always in chilling rotation. Best of all, we now have a freezer full of the tastiest lil’ crisps to accompany any snack plate that’s coming our way.
If you ever needed something to impress your friends with, these crisps are key. For those of us on the west coast, these ‘hippie dippy’ crackers are an essential ingredient to any fancy cheese platter, but making them yourself? Well that’s next level impressive. Luckily for us, Aimée Wimbush-Bourque from Simple bites has the most perfect homemade version in her new book, The Simple Bites Kitchen. Along with some stellar recipes for homemade bagels and stollen buns (yes please!!), she shares this quick crisp recipe which is absolutely perfect for this time of year.
I made these vegan by swapping out the buttermilk for a vegan ‘buttermilk’, but dairy would work just as well. Try mixing up the flavours, too, by swapping the pistachios for other nuts (like walnuts) and the figs for apricots or cranberries
The following recipe is from The Simple Bite Kitchen by Aimée Wimbush-Bourque (Appetite by Random House®). ©2017.
If you make this loaf, let us know by tagging @+ #on Instagram! We love to feel like we’re in the kitchen with youPrint
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 2 tsp. baking soda
- ½ tsp. sea salt
- 1 cup chopped figs
- ½ cup chopped pistachios
- ½ cup raw pumpkin seeds
- ¼ cup ground flax
- 1 Tbsp. finely chopped rosemary
- 2 cups buttermilk (I used almond milk and 1 tsp. apple cider vinegar)
- ¼ cup demerara sugar
- ¼ cup liquid honey, warmed
- Zest of 1 orange
- Pre-heat the oven to 350 F (180 C). Grease 4 mini loaf pans (or 2 standard pans) and line them with parchment paper.
- In a large bowl combine the flours, baking soda, and sea salt. Stir in the chopped figs, seeds, and nuts along with the rosemary.
- In a smaller bowl, stir together the buttermilk, honey, sugar, and orange zest together. Combine the wet and dry ingredients.
- Divide the batter between the baking pans. Bake for 22 minutes (45 minutes for the larger loaves) or until the loaves spring back. Let the loaves cool on a rack before wrapping and placing the loaves to freeze.
- Once the loaves are frozen (or at a later date when you’re ready to bake them), place the oven racks in the lower positions of the oven and pre-heat the oven to 300 F (150 C).
- Remove the wrap from the loaves, and if they are frozen solid, let them rest a few minutes. Slice the loaves as thin as you can (about 3 mm) and place them on a parchment lined baking tray. Bake for 15 minutes before flipping and baling for another 15-20. They will crisp up once cooled.
- Once cool, store them in an airtight container for a week, or freeze them for up to 6 months. Alternatively, you can keep the loaves frozen and bake the crackers as needed.