East Coast CRIPS

Homemade Raincoast Crisp: East Coast Edition.
 When I was still living in B.C., a little bird by the name of Solange inspired me
to bake my own crisps. This seemed like a time consuming, difficult task
 but I was pleasantly surprised. I found a recipe and altered some of the ingredients
subtly, and they turned out excellently and took little energy and time..
 The ingredients are as follows:
2 cups flour
2 tsp. baking soda     1/2 tsp. salt
2 cups buttermilk (or substitute**)
1/2 cup brown sugar   1/4 cup of ground flaxseed
 1-2 cups of chopped berries and nuts of your choice 
1 cup of cranberries never hurt anyone!
Begin with a large bowl and mix together the dry ingredients 
(flour, baking soda, salt) and slowly add buttermilk and brown sugar.
 If you do not have buttermilk (this being my case) you can simply substitute it 
with one tablespoon of lemon juice mixed into one cup of milk. 
Allow it to stand for five minutes and make sure there 
is the proper amount for what the recipe calls for! 
(In this case two cups.) 
Stir in your nuts, seeds, berries and whatever else you desire.
Pour the mixture into two small loaf pans that you have already pre-greased.
Allow to bake in a 350 degree oven for approximately 35 minutes. 
Take them out and and let them cool.
I suggest freezing them overnight because they must be sliced extremely thin.
 This proves to be difficult once the loaf has thawed. (Trust me)
 Place the thin slices on a (non-greased) pan and bake at 300 degrees for
15 minutes on one side, and then 10 minutes on the other until brown and crisp.

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