Note: You need one of these 8-loaf Pans or something similar.
I have a set of mini loaf pans that I think would also work, and though you would get a different shape, you could probably use muffin tins—your cross sections will be less loaf like, but that’s not important. You also could use disposable mini loaf pans if you don’t feel like investing in one of these other options at the moment.
I took a number of liberties with the recipe: used sliced in place of whole almonds, didn’t toast the pepitas, used whole flax seed because I didn’t have ground and didn’t feel like making the effort to grind the flax seed I had on hand. It all worked out … I think this is a forgiving recipe.
If you feel like assembling a cheese board, these are nice additions: grapes, jams, quince paste, pears, clementines (more for the visual than anything else). Candied pepitas are so nice on a cheese board as well. There’s a video below — it’s a little raw because it’s from my Instagram stories, but I hope it may offer some guidance.
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- 2 cups buttermilk
- ¼ cup maple syrup
- ¼ cup brown sugar
- ½ cup whole unblanched almonds or slice almonds
- 1 cup golden raisins
- 4 tablespoons ground flax seed or whole flax seed
- 4 tablespoons sesame seeds
- 4 tablespoons pepita seeds, slightly toasted (or not)
- Maldon salt for sprinkling
- Preheat the oven to 350ºF. Spray a 8-loaf mini loaves pan or something similar (see notes) with nonstick spray. In a large bowl, whisk together the flour, baking soda, and salt. Add almonds, raisins, flax, sesame seeds, and pepitas. Toss with your hands to incorporate.
- Add buttermilk, maple syrup, and brown sugar. Stir with a spatula or whisk to combine. Divide batter into 8-loaf pan, and bake 25 minutes or until firm.
- Cool 15 minutes. Remove loaves from pan and allow to rest until totally cool. Transfer loaves to a ziplock bag and freeze for at least three hours and up to a month.
- Use a very sharp knife, and cut into thin 1/16-inch slices—you should get about 30 crackers per loaf. Sprinkle lightly with Maldon salt.
- Bake at 300ºF on ungreased cookie sheet 15 minutes and then flip crackers and bake 10 minutes on other side until dark golden. Allow to cool until very crisp before putting in jars.
- Category: Crackers
- Method: Oven
- Cuisine: American
Keywords: homemade, crackers, three, seed, raincoast, crisps, copycat