When we have friends over for dinner I like to serve a light appetizer before dinner while we are having cocktails. Nothing too heavy, I don’t everyone too full for dinner, but something to hold them over while we all get cozy and catch up with each other. They sell a similar cracker to this in the stores but it is so expensive (who can afford $8 for a small box?) that it is much easier and economical to make your own at home. You can really improvise with this recipe. Any combination of nut,seed, and flavoring will work. I really like tart dried cherry and walnut or hazelnut,orange zest and raisin . You make these like a biscotti, meaning they are twice baked.
These go exceptionally well with goat cheese, figs, and a drizzle of honey (and a martini). You get a lot of crackers from this one loaf, so you can always keep half of it in the freezer until a later date; just let it sit at room temperature for about 10 minutes before slicing for the 2nd bake.
I need to add a footnote here. This past week was my husband’s birthday and every year we celebrate with a trip to Chico Hot Springs in Montana. It is our favorite place to vacation. No TV or computers – hooray!! It is the best family vacation. Ever.I made a batch of these to bring so we could have a light afternoon snack and gave the last of these to Amy, one of the many wonderful staff there, that always make our stay so special. This recipe is for you.
ROSEMARY PECAN CRACKERS
Makes about 72 pieces
1 3/4 c. all-purpose flour
1/2 c. spelt flour or whole wheat flour
2 Tbsp. packed dark brown sugar
1 1/2 tsp. baking soda
1/2 tsp. salt
2 Tbsp. unsalted butter, melted
2 Tbsp. liquid honey
1 1/2 c. buttermilk
1 c. chopped pecans, toasted
1/2 cup chopped dried cranberries
1/4 cup ground flaxseed
2 Tablespoons sesame seed
2 Tablespoons whole flaxseed
2 Tablespoons pumpkin seed
2 Tablespoon sunflower seed
Preheat your oven to 375 F
– In bowl, whisk together all-purpose flour, spelt flour, brown sugar, baking soda, and salt. Stir in butter and honey; stir in buttermilk. Add the remaining ingredients; stir to combine.
– Scrape into greased 9 x 5 inch loaf pan, smoothing top.It will be quite thick and sticky; I find that if you wet your spatula or give it a quick spay with PAM that you can easily smooth the top down.
Bake until a cake tester inserted in center comes out clean, about 45 minutes. Let cool in pan on a cooling rack for 5 minutes. Turn out onto rack; cool completely. Wrap in plastic wrap and freeze until semi-solid, about 2 hours.
– With serrated knife, cut into 1/8 inch (3 mm) thick slices. Cut in half crosswise and arrange on 2 baking sheets.
– Bake in top and bottom thirds of 300F oven, rotating and switching pans and turning crackers over halfway through, until browned and crisp, about 30 minutes. Let cool on pans on rack. Store in an airtight container for up to 1 week.
Recipe adapted from one given to me from Andrea