Fig O
Nut Crisps
Adapted from SkinnyJeansFood’s Raincoast Crisps
(makes about 40 crisps)
(makes about 40 crisps)
We had a wonderful trip to Puget Sound for fishing recently to celebrate my dad's 80th birthday. After pulling in some awesome ling cod, we got interested in snacking. At a local store, we bought some scrumptious Raincoast Crisps at an exorbitant price. Figuring that these could be made just as yummy for much less, I set about searching for internet recipes. This one below is based on a recipe I found, but with a twist of adding dehydrated leeks. And, they were even better than the ones we bought!
DRY INGREDIENTS
2 C all purpose
flour
2 t baking soda
1/2 t salt
1/4 C brown sugar
WET INGREDIENTS
2 C buttermilk (Bulgarian)
1/8 C honey
1/8 C maple syrup
ADD-INS
1 C dried calimyrna
figs, large chopped
1/4 C red wine
2 T balsamic
vinegar
1/3 C brined
kalamata olives, sliced
1/3 C dehydrated
diced leeks or green onions
1/2 C chopped
walnuts
1/2 C raw pepitas
1/4 C white sesame
seeds
1T chia seeds
Set oven at 325.
·
Before you get
going, put figs, wine and balsamic vinegar into a saucepan and reduce over low
heat to infuse the figs and rehydrate them.
Reduce til most liquid is gone.
Meanwhile,
separately combine the wet and dry ingredients.
·
Then add them
together. After stirring to combine, add
the olives, nuts, figs, and other
stuff. Stir.
·
Grease (coconut
oil) 2 medium loaf pans (8 x 3). Divide
mixture and put into oven.
·
Bake for 40
minutes.
·
Cool completely.
·
Slice very thin and
put on cookie sheet (ungreased).
·
Bake at 325 for
3-4 min per side or until desired browning and crispness. (If they do not crisp
to your desire, you can always crisp them immediately prior to serving. But, do not overcook. Better to have them underdone.)
Serve with a cream cheese spread or goat cheese and jam.
I used Jezebel spread: 2T horseradish, ½ cube cream cheese, ½ C
peach preserves, 2 T brown sugar: blend
and spread.
No comments:
Post a Comment