Rainforest Crackers

Whenever I put these crackers out for appies or take them to someones house, I am often told "I buy these all the time.  They're my favourite." Of course mine are home made.  Beautiful to look at and full of healthy delicious ingredients.  They are usually the first things to disappear.  

Well, you can save yourself some money and make them at home.  They make beautiful gift and they keep well when sealed and placed in a dry cool area.  When frozen they will keep for months staying crispy.

These do take a little time to make but you can split it up into two days as the loaves need to cool completely before slicing and baking for a second time.  This recipe does require 2 small loaf pans that are 3 inches by 5½ inches.  

This is a very easy recipe to adapt as well.  You don't have dried figs?  Just use cranberries.  No pistachios.  How about pecans?  Try to keep the quantities the same and all will be well.  

 Rainforest Crackers

                                                                             makes about 4 dozen

½ cup whole wheat flour

½ cup all purpose flour

1 tsp baking soda

¼ tsp kosher salt

¼ cup chopped dried figs

¼ dried cranberries

¼ cup chopped pistachios

¼ cup pepitas or pumpkin seeds

2 Tbsp sesame seeds

2 Tbsp ground flaxseed

1 cup buttermilk* 

¼ cup brown sugar

1. Preheat oven to 350℉.  Grease 2 mini loaf pans well with vegetable spray.
2. In a large bowl, mix both flours, baking soda and salt.  Add figs, cranberries, pistachios, pumpkin seeds, sesame seeds and flax.  Stir till everything is coated.
3. In a small bowl, whisk buttermilk and brown sugar.  Add this to the flour mixture until combined.
4. Divide mixture between loaf pans.  Bake until golden, about 25 to 30 minutes or toothpick comes out clean.  Remove bread from pans and let cool on wire rack until completely cool.  At least 2 hours.
5. Preheat oven to 300℉.
6. Using a serrated knife, slice the loaves very thinly (about 2 to 3 mm) and place on ungreased cookie sheet in a single layer.  Bake for 13 minutes and then flip them over and bake for another 13 to 20 minutes until deep golden colour.  They will crisp up as they cool.**
7. Cool completely on racks.  Store in an airtight container at room temperature for a month or freeze.

*or ½ cup plain yogurt and ½ cup milk mixed together

** if the crackers don't look quite done after the last 13 minutes but are almost there, I turn off the oven and leave them inside to dry out a little more without browning any more for another 10 minutes.