Included in a basket of home-made goodies from my neighbour at Christmas were these most delicious crackers...chock full of seeds, nuts and craisins. I'm still waiting for her to give me the recipe...but in the meanwhile I knew they were called rainforest crackers...and so I did my own research. I combined several recipes...and came up with a copycat version of Kristi's Christmas crackers. They are now Olympic crackers at our house...the munchie of choice while we watch the winter games.
Cranberry-Hazelnut Seed Crackers
- 2 cups (500 ml) whole wheat flour
- 2 Tbsp. (30 ml) flax seeds
- 2 Tbsp. (30 ml) sesame seeds
- 1 cup (250 ml) pumpkin seeds
- 1/2 cup (125 ml) sunflower seeds
- 1 cup (250 ml) dried cranberries ("craisins")
- 1 tsp. (5 ml) salt
- 1/2 cup hazelnuts
- 1/4 cup (60 ml) brown sugar
- 2 tsp. (10 ml) baking soda
- 2 cups (500 ml) soured milk or buttermilk
- 1/4 cup (60 ml) molasses
- Mix dry ingredients in a large mixing bowl.
- Stir the milk and molasses together.
- Pour the liquids over the dry ingredients.
- Turn into four small greased loaf pans...or six mini-loaf pans.
- Bake at 350 F for 45-60 minutes....or until toothpick comes out clean.
- Cool slightly...then remove from pans and cool to room temperature on rack.
- Wrap loaves in foil, or place them in a sealed container overnight.
- Preheat oven to 250 F.
- Slice the loaves as thinly as possible...about 1/8 - 1/4 inch thick.
- Lay the slices on a cookie sheet lined with parchment paper...you will need several pans.
- Bake at 250F until crisp (about 45 minutes, depending on how thick your slices are).
- Cool and store in sealed containers for up to 3 weeks.