Baked Good / Brunch / Side Dish / specialities and sundries

Gluten-free Rockycoast Crisps

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Lesley Stowe’s Raincoast Crisps are among my favorite foods. The size, flavor, and texture of these savory and sweet crackers is just about perfect.  If only they were gluten free for Gus….  This flies in the face of yesterday’s mantra: maybe those following a GF diet should just eat (d’Affoinois) on apple slices.  Any while that’d be tasty and good for us (as good as sexy double creme french cheese on anything can be) it’s important to feed one’s spirit. These delicious little crackers are guaranteed to brighten anyone’s day! So with more than a nod to Lesley:

Mainecoast Crisps – one little loaf makes 2 dozen crackers!

Click Here For Printable Recipe

INGREDIENTS:

1 cup (6 oz.) gluten free flour mix (yours, ours, or Trader Joe’s)

2 tablespoons brown sugar

1 teaspoon baking soda

1/2 teaspoon sea salt

7/8 cup buttermilk

1 tablespoon honey

1/4 cup pumpkin seeds

1/8 cup sunflower seeds

1/8 cup flax seeds

1/4 cup chopped hazlenuts

1 tablespoon fresh rosemary, chopped

1/2 cup golden raisins

DIRECTIONS:

1.  Preheat the oven to 350F and lightly grease a mini-loaf pan with olive oil

2.  Combine in a mixing bowl the flour, baking soda, salt, and brown sugar; whisk to blend.

3.  In a 2 cup glass measure, combine the buttermilk and honey; whisk to blend.

4.  Add the wet ingredients to the dry ingredients.  Stir to blend.

5.  Fold in the pumpkin, sunflower, and flax seeds followed by the hazelnuts, raisins, and fresh rosemary.

6.  Spoon the batter into the prepared pan(s).  You’ll have enough to fill 4-5.

7.  Bake for 20 – 25 minutes or until aromatic, golden brown, and fairly firm to the touch.

8.  Let cool for 10-15 minutes, remove from the pan(s) and cool completely before freezing for at least 15 – 20 minutes. A couple of hours or overnight is better.

9.  Slice the slightly frozen loaves as thinly as possible using a serrated knife.  Having them frozen will help the knife slice them effectively.

10. Place the slices on an ungreased baking sheet or one lined with parchment paper and bake at 300 F for 20 minutes.  Flip them and bake for another 15 minutes. Turn off the oven and let the crackers crisp up in the oven as it cools.

Store in an air-tight container.  The making is easy; the baking is a labor of love. The results are lovely. Since one little loaf will make 24 crackers, make a full recipe, store the loaves in the freezer and do the finish “toasting” the day you want to use them.

Enjoy!

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12 thoughts on “Gluten-free Rockycoast Crisps

  1. Pls excuse my ignorance but what about this recipe makes it un-gluten free? Sounds delicious and I am not coeliac but I do have to limit my intake of grains, especially wheat… just curious about the gluten in this. I make your BLT salad as a regular now and we love it!!

  2. Sorry! have just re-read the blog for the third time and now realise what you meant with the reference to the crisp that is NOT gluten free, versus yours which is! Brain not working so well yet this morning. 🙂

  3. I just wanna say that I love your post and I don’t know how you do it! All these pictures and all that cooking, how do you get it all done?!

    Thank you for a fantastic blog!!

    -Kristine

  4. Pingback: Gluten-free Rockycoast Pumpkin Seed Crisps | Gluten Free Gus

  5. Looks like I’ll be making thesse for Boxing Day at my sister’s house. Good thing that I can bake them ahead, unlike the cheese ball, which I’ll be making Christmas Eve, whilst doing the last wrapping bits, and stuffing presents under the tree. I hope I’ll be able to convince everyone that gluten free doesn’t mean taste-free, too.

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