I’ve been wanting to make these gourmet type crackers for a long time now, and I’m glad I did! They came out really good. I used currants and almonds since that’s what I had on hand, but you can add any kind of fruit or nut to this recipe. I think next time I’ll try preserved lemon and fig or date. They’re very much like Raincoast Crisp Crackers which are crazy expensive on Amazon, I think they sell for about $7-8 in the stores here.
The mini loaf pans I used are very small 2”x4”, I have no idea where I bought them but you can use any pan that would make a suitable size cracker. I only had 4 mini loaf pans so I put the rest of the batter in a regular loaf pan for slightly larger oblong crackers (this size will take a bit longer to bake). They’re much easier to make than I anticipated. You will need a couple of days since it’s bake, freeze, then bake again the next day. I still have about half of the baked breads in the freezer and will make the rest of the crackers once we’ve finished these. They don’t have preservatives so they won’t last as long as store bought crackers. Store them in a sealed container for…however long, lol, I really don’t know the shelf life on this recipe. That’s part of the reason I’m making them in small batches. I made some 4-5 days ago and they’re still good! Enjoy!
Currant Almond Rosemary Crackers
1 cup dried currants
1 cup all-purpose flour
1 cup white whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
1/3 cup packed brown sugar
1 1/2 cups sliced almonds
2 tablespoons sesame seeds
1 tablespoon fresh rosemary minced
1 cup plain yogurt
1 cup milk
Preheat oven to 350°F. Arrange mini loaf pans on a baking sheet. Grease them with a neutral oil, like avocado or grape seed.
Place currants in a small bowl and cover with hot water and set aside.
In a large mixing bowl whisk the flours, rosemary, baking soda, and salt together. Whisk in the brown sugar, breaking up any clumps until well combined.
In a separate bowl whisk yogurt and milk together until smooth, then pour over flour mixture and stir just until moistened.
Drain the currants and add them along with the almonds and sesame seeds to batter. Fold to combine.
Divide batter between the mini-loaf pans filling them about 3/4 full. Transfer baking sheet with loaf pans to oven. Bake 30 to 35 minutes, until a knife or toothpick inserted into the middle of the loaf comes out clean.
Remove loaves from pans and cool completely. Wrap loaves in foil and place in freezer bag or freezer container. Freeze for several hours or overnight until solid.
To make crackers, preheat oven to 300°F. Remove one of the loaves from the freezer and slice very thin - 1/8-inch or thinner - with a very sharp serrated knife. Arrange slices in a single layer, close but not touching, on a parchment-lined baking sheet. Repeat with remaining loaves.
Bake 15 minutes. Flip and continue baking for another 15 to 20 minutes. Crackers are done when they are golden in the middle, feel dry to the touch, and have slightly curled slightly edges. The (crackers will continue to crisp as they cool.) Transfer to cooling rack to cool completely. Repeat with remaining loaves. You don’t have to make all the crackers at once, you can leave some loaves in the freezer and make them as needed.
Adapted from Pinch and Swirl