Seedy Cranberry Crisps

You know those fancy seedy crisps that you can buy at specialty grocery stores? They come in fun flavors such as rosemary raisin pecan, salty date and almond, or fig and olive. I love these crackers. They're sweet and crunchy and full of yummy fruits and nuts and seeds. Regardless of how much I enjoy these little snacks, I have never once bought a box of them, nor considered buying a box, they are always so expensive. I look at them longingly, and then dejectedly pick up a box of plain water crackers or butter crackers of something like that and leave. 

But no more! I have discovered a wonderful alternative. Homemade crisps. these little crisps are super easy to whip together. They take a bit of time because they are baked, cut and then baked again. But you can do this all in stages and each step is very easy. The resulting crisp is impressive looking, super yummy, and so so much cheaper than the store. If you need some crackers at your next party and you've got a few extra minutes, whip together a batch of these crackers and enjoy!

I've made these crackers several times and just add in whatever nuts or seeds or dried fruit I have at that moment. I usually add anywhere from 1-2 cup of add-ins. Again, really whatever you have on hand. There's also a nice amount of sugar (both brown sugar and maple syrup) in these which makes them delicious and nicely sweetened. But I have also made them without the maple syrup and they are just as good, just a little less sweet. So depending on your preference and how your going to use the crackers you can add more or less of the sugar and they will still be a great addition to your table. 


Seedy Cranberry Crisps
Adapted from Use Real Butter

  • 2 cups (9 ounces) whole wheat flour
  • 1/4 cup (1.75 ounces) brown sugar
  • 2 tsps baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 2 cups (16 ounces) buttermilk or liquid whey (left over from making yogurt)
  • 1/4 cup maple syrup (optional, I think they are sweet enough without this, but add it in for a little extra something special!) 
  • About 1 cup of a mix of dried cranberries, raw pumpkin seeds and raw sunflower seeds 

Make the loaves: Preheat oven to 350°F. Lightly grease four mini loaf pans with vegetable oil spray or butter. In a large bowl, combine the flour, sugar, baking soda, cinnamon, and salt with a whisk. Add in the buttermilk or whey and maple syrup (if using) and stir until just combined. Fold the cranberries, pumpkin seeds, and sunflower seeds into the batter. Divvy the batter among the four mini loaf pans and bake for 30 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean. Let the loaves cool in the pans for 10 minutes and then remove them from the pans and let cool completely over several hours or overnight. (You want them to be completely cool before cutting or they will fall apart as you cut the crisps.)

Make the crisps: Preheat the oven to 325°F. Using a sharp bread knife, slice the loaves into 1/8-inch thin slices. This can be a little challenging, but do your best. I've found that it helps to chill the baked bread before cutting. Arrange the slices on parchment-lined baking sheets and bake for 50-60 minutes until dark golden and crisp, flipping the slices and rotating the baking sheet halfway through. Start checking them at around 40 minutes to make sure they don't overbake and get bitter. 

Yields: 70-80 crisps