After living for two years in Vancouver, British Columbia, I came away with a love for Raincoast Crisps made by Lesley Stowe Fine Foods. They are so delicious and go well with savory dips and spreads like hummous or baba ganoush. I had never heard of them before until I hit the West Coast of Canada and have never seen them since moving to Australia.
I don't buy commercially prepared crackers anymore. After some uncomfortable reactions from the seasonings and preservatives in store-bought crackers, I began to make my own crackers so I know what is in them. It isn't really a big deal to make your own crackers. You kind of develop a taste for homemade and I find they fill you up faster. There are a few versions of Raincoast Crisp recipes on the net and I have adapted this recipe from a compilation of these.
If you don't want to ferment the cracker crisps for easier digestion and a lower GI rating then leave out the sourdough starter and mix to bake immediately. It think the fermentation process is worth it and it is easy to mix the batter before bed, let it stand overnight, and then bake in the morning. I mixed mine in the morning and then left the batter to ferment for the day before baking, slicing and then toasting in the evening.
Please give these cracker crisps a try because they are so delicious!
- 1 cup soy milk
- 1 1/2 Tbsps. apple cider vinegar
- 1/4 cup of honey or maple syrup
- 1/2 cup of sourdough starter
- 1 cup whole wheat flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup of dried cranberries or raisins
- 1/4 cup of pumpkin seeds
- 1/4 cup of sunflower seeds
- 1/4 cup of hulled millet
- 1/4 cup ground flax seed
- 1 Tbsp. of fresh rosemary, chopped
In a medium sized mixing bowl, gently whisk soy milk and apple cider vinegar to achieve a thickened sour milk. When mixture has thickened add honey and whisk to combine. Next whisk in 1/2 cup of sourdough starter and then the whole wheat flour. Finally add the last of the flour, baking soda, and salt; stir.
The batter is fairly runny at this stage. Next add your favourite dried fruit -I prefer cranberries but use whatever you like; pumpkin and sunflower seeds; flax seed, hulled millet, and rosemary. Stir until the ingredients are thoroughly mixed.
Set aside the batter for about 8 hours and then pour into a greased loaf tin and bake at 350F degrees or 180C for 35-40 minutes depending on your oven. Cool for about 10 minutes and then remove from tin. Allow the loaf to cool completely; you can expedite this by placing in the fridge.
Once the loaf is cool to cold, cut into thin slices and further toast/ dehydrate on a cookie sheet in a preheated (350F degrees or 180F) and then turned off oven or place in food dehydrator to achieve a crispy cracker. Store in an airtight container for up to 2 months. Makes about 45 cracker crisps depending on the shape and size of your loaf pan.