PinFirst, you see them_ irresistible to the eye. Then you bite into one_ crispy, crunchy, and instantly addictive. The first time I made a batch of these Dried Cherry Seed Crisps the kids and I had one, then another, then another. It’s a good thing they’re packed with so many nutritious ingredients as we almost knocked off the entire batch in one sitting.
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PinWhat are they, you might ask? Have you ever tried Rainforest Crisps? They’re a slightly sweet, crispy cracker you can find them at most health food stores — even Trader Joe’s has their own version — but they’re not exactly cheap and once there gone you’ll find yourself immediately wanting to open another package. Luckily this recipe makes a good deal more crackers than the packaged brands, which come with a lot less.
PinI wanted my version of Rainforest Crisps to be suitable for snack or school lunch at nut-free schools, so I omitted the nuts and used only seeds. They are full of protein and contain to eggs. They are satisfyingly crunchy and the dried cherries give them just the right amount of sweetness. I suggest doubling the recipe because they’re going to go fast!
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Dried Cherry Seed Crisps
Ingredients
- 2 cups white whole wheat flour
- 1/4 cup dark brown sugar
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 2 cups buttermilk
- 1/4 cup maple syrup
- 1 cup dried cherries
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds
- 1/4 cup sesame seeds
- 1/4 cup whole flax seeds
Instructions
- Preheat the oven to 350F.
- In a large bowl, whisk together the flour, brown sugar, baking soda, cinnamon, and salt.
- In a separate bowl, whisk together the buttermilk and maple syrup. Stir the wet ingredients into the dry ingredients until just combined.
- Fold in the cherries, sunflower seeds, pumpkin seeds, sesame seeds and flax seeds.
- Pour the batter into 3 greased mini loaf pans (5 3/4 inches x 3 1/4 inches). Bake for 30 minutes, until golden brown and a toothpick inserted in the center comes out clean. Let cool in the pans for 10 minutes, then remove to a wire rack to cool completely. I find that it is easier to cool them overnight.
- Heat the oven to 325F.
- Firmly hold the loaf on both sides with one hand. Using a serrated knife, carefully slice into 26 thin pieces, about 1/8 inch (the slices must be very thin in order to get crispy in the oven).
- Place the slices on a baking sheet and bake for 20-25 minutes, until dark golden and crisp.
You can see them in this video! https://www.youtube.com/watch?v=ZYKAHCIzExE
Wasn’t this recipe on youtube? I just can’t find it anymore there..
I haven’t tested this recipe as gluten free, but I love the Cup4Cup gluten free all purpose flour and would try that!
Is there a way to make these gluten free using oat flour? I buy the raincoast crisps that are gluten free and have been wanting to replicate… Any ideas?
Awesome crisps! Just that recipe was enough to make my husband a Weelicious.com fan. My toddler daughter also likes them.
Use 1/2 AP and 1/2 WW!
I don’t have white whole wheat flour. Will All-Purpose or Whole Wheat Four work? What combinations?
I just made these. Delicious! They didn’t come out perfect – I didn’t slice them thin enough, but they still taste great!
I used raw, but you can use either!
Are the seeds raw or toasted(sunflower/pumpkin)?
Thanks,
Bake until a toothpick inserted in the center comes out clean! I would check it at 30 minutes, but it’ll probably go more like 45-50! 🙂
I don’t have a mini loaf pan=/ If I make these in a regular loaf pan any ideas on how long to cook it? Or might it work better in a 9×9 pan?