.

fig and almond crisps
If you’ve been to a party recently, there’s a good chance you’ve come across raincoast crisps®. They are highly addictive crackers filled with nuts, seeds and dried fruit, created by Lesley Stowe, a Parisian-trained chef based in Vancouver. They come in all kinds of flavors such as apricot and ginger, and fig and olive and have a sweet and savory flavor so they pair exceedingly well with cheese. A slim little sleeve of them is about $7 so I was thrilled to see a recipe for a copycat recipe from Dinner with Julie blogger and genius cookbook author and food writer, Julie Van Rosendaal. I was lucky enough to meet Julie a couple of years ago and in person she’s just as funny and charming as she comes across on the blog. She’s also has mad skills as a recipe developer. 

Julie’s recipe is for Rosemary Raisin Pecan Crisps, but I happened to have plenty of figs and almonds so I went with those and added a healthy dose of cinnamon rather than rosemary. The recipe is really easy, it just requires a lot of ingredients. It’s basically like a biscotti recipe, you make a batter, bake a loaf, then slice it and bake the slices again. It does requires the ability to slice the loaf very thinly. Julie recommends freezing the loaf but I’m not nearly patient enough. I make my slices a bit thicker than she does and reduced the recipe by half, so I get just about 3 dozen crackers per batch. Obviously if you want to make more, you can simple double it. 

These crisps were a bit hit at Thanksgiving this year. They are great for any cheese or charcuterie plate or just for snacking, and a package of them would make a nice hostess gift. They are also incredibly easy to adapt. You can pretty much make them with any combination of dried fruit and nuts you like, just adjust the herb or spice to complement your choice (or leave out the spice entirely if you prefer). For my next batch I’m considering apricots, pistachios and cardamom or cherry, walnut and nutmeg. 
Fig & Almond Crisps
adapted from a recipe by Julie Van Rosendaal of Dinner with Julie
Makes about 3 dozen

1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
2 Tablespoons brown sugar
2 Tablespoons honey
1/2 cup chopped dried figs
1/4 cup sliced almonds
1/4 cup pumpkin seeds 
2 Tablespoons sesame seeds
2 Tablespoons flax seed, ground
1 teaspoon cinnamon

Heat oven to 350 degrees. and grease an 8×4-inch loaf pan.

In a mixing bowl, combine the flour, baking soda and salt. Add the buttermilk, brown sugar and honey and stir, then fold in the figs, almonds, pumpkin seeds, sesame seeds, flax and cinnamon and stir just until combined.

Pour the batter into the prepared loaf pan. Bake until golden and springy to the touch, about 35 minutes. Remove from the pan and cool completely on a wire rack (the bread needs to be very cool in order to slice thinly). 

Heat the oven to 300 degrees. Slice the loaves thinly and place the slices in a single layer on an ungreased cookie sheet. Bake them for about 15 minutes, then flip them over and bake until crisp and brown, about 10 minutes. Let the crisps cool on a rack. If they aren’t crunchy enough, return them to the oven set to 200 degrees for about 10 minutes.  

Makes about 3 dozen crisps.

Enjoy!

.

DISCLAIMER: This image is provided only for personal use. If you found any images copyrighted to yours, please contact us and we will remove it. We don't intend to display any copyright protected images.

Leave a Reply

Walnut Crusted Chicken Breast – It’s all About the Nut Glue

I almost never order a nut-crusted entrée in a restaurant, since they usually use a sugary glaze to hold them on, and/or feature a too sweet nut, like pecan, or macadamia. That’s not an issue here; since we’re going with buttery, subtly bitter walnuts, held on with a very savory […]

Cheddar, Potato & SPAM® Soup

Cheddar, Potato & SPAM® Soup A hearty, comforting and autumnal warming soup!  Perfect soup for all the family!  SPAM® Chopped Pork and Ham is the perfect quick and easy meat for a soup.  Serves 4-6 Prep time:  5 minutes Cooking time: 20 minutes Ingredients 450g potatoes, peeled & diced 150g carrots, […]

5-Minute Fisherman’s Stew – Give or Take

Of course this Fisherman’s Stew takes more than five minutes to make, and I’m actually referring to the approximate cooking time once the seafood hits the pan, but as they say, it’s only false advertising if someone else does it. Besides, one taste and I’m sure you’ll forgive any temporal […]

Pear Clafoutis – Almost as Good as it Looks

It sounds odd to say that a recipe’s biggest problem is that it looks too good, but that’s sort of the case with this pear clafoutis. Through no fault of its own, this crust-less, custard fruit tart looks a lot sweeter, and richer than it actually is. So, please be […]

Bloody Mary Burrata – An Experiment in Liquefying Salads

I don’t think there’s actually a difference between a liquid salad, and a cold vegetable soup, but if there is, I’d like this Bloody Mary Burrata recipe to be considered the former. Especially since I already posted a gazpacho this summer. But regardless of what you call this strange hybrid, […]

Crispy Butcher’s Nuggets – Parts is Parts

While our homemade butcher’s nuggets won’t feature the same diversity of meat parts as the butcher shop, at least they won’t feature the same diversity of meat parts. Seriously, those folks will put anything into a sausage or meatball. All kidding aside, these crispy fried meatballs will have you wondering […]

Skippy® Peanut Butter & Jelly Pancakes

Skippy® Peanut Butter & Jelly Pancakes These light and fluffy peanut butter pancakes drizzled with peanut butter and jelly taste absolutely delicious.  The favourite, classic sandwich turned into the tastiest breakfast treat! Serves 4 Prep time:  10 minutes Cooking time: 20 minutes Ingredients For the pancakes 200g plain flour 30g caster […]

All About Walnut Oil from La Tourangelle

La Tourangelle is a family-owned company that produces outstanding nut and seed oils, with heritage in the Loire Valley of France, an area known for nut oils. Their toasted sesame, roasted walnut, roasted peanut and roasted pistachio oils are all award winners. The company began in 2002 in Woodland, California […]

Chef John is On Vacation and More

That’s right! I’m on vacation for the rest of the week, and the beginning of the next, which usually means a lot of rest and relaxation, but not this time. That’s because Michele and I are going to be working harder than ever on a major, top secret personal project. […]

Chorizo, Red Pepper & Stilton Quiche

Chorizo, Red Pepper & Stilton Quiche This quiche is so easy to make and always goes down well, delicious served hot or cold. If blue cheese doesn’t take your fancy then you can use cheddar or any other hard cheese. Serves 8 Prep time:  10 minutes, Cooking time: 45-50 minutes Ingredients 225g […]