RAINCOAST CRISPS-2-APRICOT-HAZELNUT CRISPS
Categories Cookies Fruit Nut Bake Kid-Friendly Quick & Easy Healthy
Yield 8 dozen
Number Of Ingredients 22
Steps:
- In a large bowl, stir together the flours, baking soda and salt. Add the buttermilk, brown sugar and honey and stir a few strokes. Add the seeds, (pumpkin, sesame, and flax) apricots, dried figs, hazelnuts, and rosemary and stir just until blended. Pour the batter into 1 8"x4" loaf pan and 2 mini-loaf pans that have been sprayed with nonstick spray. Bake for about 22 minutes, until golden and springy to the touch. Remove from the pans and cool on a wire rack. Wrap tightly and freeze slightly before slicing. OR freeze for up to two months, then partially thaw, slice and bake for fresh crackers. The cooler the bread, the easier it is to slice really thin. I start with my loaves partially frozen. Slice the loaves as thinly as you can and place the slices in a single layer on an ungreased cookie sheet. (Julie likes to slice and bake one loaf and pop the other in the freezer for another day.) Preheat the oven to 300°F and bake them for about 15 minutes, then flip them over and bake for another 10 minutes, until crisp and deep golden.
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Emon Ahmad
[email protected]I love the crispy topping and the gooey filling. These crisps are a perfect comfort food.
jessica elvy
[email protected]These crisps are a great way to satisfy a sweet tooth without feeling guilty.
Yaw Dansoh
[email protected]I used a different type of nut (pecans) and it worked just as well.
Tasbea Babu
[email protected]I made these crisps in a muffin tin and they turned out perfectly. They're a great grab-and-go snack.
Satish Solanki
[email protected]I used a mix of fresh and dried apricots and it worked great. The crisps were still delicious.
Najma Khatun
[email protected]The recipe was easy to follow and the crisps turned out delicious. I would definitely recommend this recipe to others.
NKFF GAMING
[email protected]I added a bit of cinnamon to the filling and it gave it a nice warm flavor.
zamin Bhutto
[email protected]I love the simplicity of this recipe. It's a great way to use up fresh apricots.
Imran Memon
[email protected]I've made these crisps several times now and they're always a favorite. They're easy to make and always turn out great.
Katrina Somerville
[email protected]I made these crisps for a potluck and they were a big success. Everyone loved them!
Christopher Crawford
[email protected]These crisps were a hit with my family. They loved the combination of apricots and hazelnuts. I'll be making them again soon.
Emma Khamisrobert
[email protected]Followed the recipe exactly and they turned out perfectly. The crisps were golden brown and flaky, and the filling was delicious.
Kuse Saviour
[email protected]Lovely crisps! The apricot filling was tangy and sweet, and the hazelnut topping added a nice crunch. I'll definitely be making these again.