Thursday, May 5, 2016

My Favorite Homemade Crackers for #theleftoversclub

While I'm mainly a baker of sweets, every once in a while everyone needs to take a walk on the savory side. The theme for this month's Leftovers Club was savory. I had a few different ideas in mind, including a few "meal in a jar" ideas, but I finally settled on these crackers which are my new favorite hence the name My Favorite Crackers.
Most of the ingredients in my favorite crackers are savory (pecans, rosemary, sunflower seeds and pumpkin seeds), but I decided to throw in a few sweet components (dried apricots and cranberries) because I'm just rebellious like that. Although the apricots and cranberries are sweet, these are definitely not sweet crackers. They are perfect for snacking all on their own or make a great addition to a cheese platter. They would compliment a wide variety of different cheeses.
For this month's exchange, I was paired with Elizabeth from Food Ramblings. She and I have been partners several times, so much so that I'm beginning to think we're becoming an item...ha! Check out the amazing savory shortbread she sent to me! I'm a sucker for shortbread!
As I mentioned before, Elizabeth is a new mom to an adorable baby boy, Jonah. I hope she enjoys this snack in between all of her busy mom moments!
If you'd like to exchange delicious treats with fellow bloggers, join The Leftovers Club over at Alwayz Bakin! I've been a part of fun group for a few years now and I love it!!


My Favorite Homemade Crackers
Adapted from The Kitchn
Makes 3 dozen crackers

1/2 cup dried cranberries
1/2 cup diced dried apricots
1/2 cup all purpose flour
1/2 cup King Arthur white whole wheat flour
2 tablespoons + 2 teaspoons brown sugar
3/4 tablespoons fresh rosemary chopped
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/2 cup chopped pecans, toasted
1/4 cup raw, unsalted pumpkin seeds
2 tablespoons raw, unsalted sunflower seeds


Place the dried cranberries and apricots in separate ramekins. Cover with hot water and allow to sit for 15 minutes to rehydrate. After 15 minutes, drain well and place on paper towels to catch excess moisture.

Preheat the oven to 350. Spray 2  5" mini loaf pans or 3-4 4" mini loaf pans with non-stick spray. Using mini loaf pans is important because you want the crackers to be small. Using a regular size loaf pan would make very large crackers.

Place the pans on a rimmed baking sheet.

Combine both flours, brown sugar, chopped fresh rosemary, baking soda and salt in a large bowl. Whisk well to combine. Pour the buttermilk over the flour mixture and use a rubber spatula to mix just until combined. Add the dried cranberries, dried apricots, pecans, pumpkin seeds and sunflower seeds. Fold to distribute evenly throughout the dough.

Divide the batter evenly between the prepared baking pans (pans should be 3/4 full). Bake for 30-35 minutes or until lightly golden brown and a toothpick inserted in center comes out clean.

Remove from the oven and place on a wire cooling rack to cool completely. When cool, place the pans in a freezer safe container or freezer bag and freeze for several hours or overnight.

When ready to bake, preheat oven to 300f

Remove the pans from the freezer and remove from the "bread" from the pans. Using a serrated knife, cut into thin slices approx. 1/8" thick.

Place the slices on baking sheets lined with silicone mats or parchments paper.

Bake for 15 minutes then turn the crackers over. Bake for another 15 minutes or until the crackers are browned and the edges start to curl. The centers may still be slightly soft at this point but they will harder up as they cool.

Remove from the oven and place the crackers on wire cooling racks to cool completely.

Store in an air tight container at room temperature for up to 2 weeks.