Adapted from SkinnyJeansFood’s Raincoast 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!
- 2 C all-purpose flour
- 2 t baking soda
- 1/2 t salt
- 1/4 C brown sugar
- 2 C buttermilk (Bulgarian)
- 1/4 C honey
- 1 C dried calimyrna figs, large chopped
- 1/4 C red wine
- 2 T balsamic vinegar
- 1/3 C dehydrated diced leeks or green onions
- 1/3 C brined kalamata olives, whole
- 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, leeks, wine, and balsamic vinegar into a saucepan and reduce over low heat to infuse the figs/leeks and re-hydrate 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, fig/leek mixture, 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.