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In this application, I enjoyed the nuts and they provide richness, protein, healthy fat, and give these crackers some oomph. Thirty large crackers made for just a few bucks renders them a tiny fraction of the price of storebought. Bake for 45 to 60 minutes in one loaf pan, or less if using two pans, or until a toothpick comes out clean. I fit 12 slices per sheet. Make sure loaf is really done; it's deceiving and will seem like it's done but it's dense and can fool you. If you could ever get full from eating crackers, these are how. Since I’m a texture fanatic, the crunchy sunflower seeds, the medley of nuts, chewy raisins, the tiny flax seeds, all lend a ridiculous amount of flavor, texture, and snappy crunch. It’s been nearly three years since I posted my last cracker recipe for imitation Mary’s Crackers when those crackers were all the rage. Top it onto crackers or bread and serve with your favorite sauce, Parmesan Ranch Snack Mix –  Make in 5 minutes and so easy and addictive to munch by the handful, Cheezy Kale Chips (raw, vegan, GF) – My hands-down favorite kale chip recipe. These have a bit of a kick, Cinnamon Sugar Chocolate Pretzels (no-bake, vegan, GF) – Make in 5 minutes and one of the best things I made in 2012 on the work-reward scale according to my husband. I used one cup each of bread flour and whole wheat flour. Plus with the weight of the loaf and how you’d have to slide it on the mandolin, you’d really have to be quite skilled with the finger-shaver in order to attempt it. If you’re adding significantly more add-ins than the 1 cup/1 cup/half-cup, use two pans. I love them all and am always up for something crunchy to snack on. If using considerably more add-ins than the 1 cup-1 cup-1/2 cup as detailed above, bake as two 8-by-4-inch loaves, and reduce baking time accordingly. I baked the slices for about 45 minutes, and probably should have stopped after 30 but in the past, I’ve unintentionally under-baked crackers and wound up with something in between bread and crackers. Stir until the batter has just combined and it’ll be both lumpy and fluffy. However, this is a rare situation where overbaking isn’t a bad thing because you’re going to slice the bread and bake it again to turn it into crackers. Crackers firm up more as they cool. Now you can stop buying overpriced store-bought crackers. They’ll keep in an airtight container for up to week or so, but may lose some crispiness if you live in a humid climate or as time passes. I baked the slices 15 minutes, flipped; baked for 15 minutes, flipped; baked for 15 minutes and they were done. For a homemade cracker, especially one loaded with nuts, seeds, raisins, and that started out as a heavy, dense quickbread, the crackers are quite light. Crackers can be baked 4 days ahead; store airtight at room temperature. Place the loaf in the freezer for an hour or so in advance of slicing it, which will help it firm up. Mix almond flour, walnuts, flax seed meal, and salt together in a bowl until well combined. The saltier seeds and nuts, against the sweeter raisins, brown sugar, and gentle sweetness from the honey was a beloved salty-and-sweet combo. Have you ever made crackers, crisps, chips, nuts or a favorite snack mix? This two-step baking process is the secret to getting homemade crackers really crispy. How would you rate Mixed Nut and Seed Crackers? Based on how easy and fabulous it is, I am definitely going to use this recipe for snack-bread and toast. originally published February 7, 2013 — last updated June 2, 2020 © 2020 Condé Nast. Prior to … In order for my loaf to cook through in the middle, I had to bake it for one hour, and the top and sides did get pretty browned, even with tenting it with foil in the back half of baking. Freezing the dough at least one hour before baking allows the seeds and nuts to absorb the excess liquid—this will help the baked crackers hold together. Let cool on baking sheet. I made some substitutions to accommodate what I had on hand, such as macadamia nuts instead of cashews and pistachios instead of almonds. Pulse nuts, pumpkin seeds, chia seeds, and flaxseeds in a food processor until the texture of very … Pour the buttermilk over the top and stir by hand until combined, about one. Although the molasses wasn’t distinctly noticeable, it always adds depth of flavor, fullness, and richness to anything it touches. They begin as a loaf of hearty and dense bread, made with sunflower and flax seeds, raisins, and a variety of nuts. Allow crisps to cool on trays for a few minutes and serve. 86 Comments, Posted in: All Recipes, Chips, Crackers, Snack Mixes & Nuts, Crackers. Except really expensive ones. Homemade isn’t always uniform and therein lies the beauty. Allow the bread to cool for at least four hours, or overnight, or even let it linger for a couple days. These crackers are customizable, easy, crunchy & healthy! They’re a perfect vehicle on which to spread jam, jelly, Hot Pepper Jelly, Homemade Peanut Butter, Homemade Cookie Butter, Chocolate Coconut Cashew Butter, or any favorite dip from Guacamole to Hummus. Based on the volume of batter I had, I baked it in one 9×5 pan but would opt for two 8×4’s next time. It’s a customizable recipe that can be taken sweet or savory, mild or wild, based on preferences. A bowl until well combined on trays for a box i could eat in a day and was... Thick and place on parchment-lined baking sheets, arranged as closely as possible without touching on Silpat- or trays. 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