This recipe was originally adapted from
The Dinner with Julie Blog but there are dozens of variations available now. My version makes use of Bob’s Red Mill Gluten Free Baking Flour so that it’s gluten free.
You really won’t believe how simple this recipe is, and how great the results are. The process is in two stages: first bake a simple quick bread batter with flour, baking soda, and butter milk. Then slice that into thin crackers and bake until crisp. The additions are limitless; below I have used cranberries with almonds, sunflower seeds, and pepitas. Last week I made a batch with apricots and candied ginger. Next week I’ll use pecans and dried figs.
Ingredients
- ½ cup dried fruit
- 1 cup Bob’s Red Mill gluten free baking flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 3 tablespoons brown sugar
- ¾ cup nuts and seeds
Procedures
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1
Grease a 9″x9″ baking pan.
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2
Start by soaking the dried fruit in very hot tap water. If using larger fruit such as apricots or figs cut them into bite sized pieces.
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3
In a large bowl, combine the flour, sugar, baking soda, and salt.
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4
Add the buttermilk and mix thoroughly.
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5
Drain the dried fruit and add them to the batter along with the nuts and seeds. Stir to combine.
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6
Poor the batter into the prepared dish and bake for 30-35min, a tooth pick poked into the middle should come out clean.
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7
Let cool in the pan for a few minutes and then transfer to a wire rack to finish cooling. When completely cooled cut into thirds, and wrap each piece in plastic. Freeze for at least an hour or over night.
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8
Pre-heat your oven to 350F (175F). While still mostly frozen, slice each piece into thin crackers and place on a parchment lined baking tray. Bake for 10-12 minutes or until just beginning to darken.
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9
Enjoy theses with your favourite cheeses and dips.