So this Raincoast Crisp was beginning to look very attractive to me, all the more so because of the added attraction that this recipe calls for very little sugar and no butter, oil or fat in any form. No added fat in a bake? That is probably a mentionable first in a Daring Baker challenge!
This month’s challenge includes recipes for other crunchy stuff like Spicy Corn Crackers,Onion & Poppy Seed Crackers and Herbed Flatbread.
This recipe is pretty accommodating that way and you can really substitute whatever dried fruit or nuts or seeds you have on hand so you can flavour the Crisps according to your taste. The challenge recipe said the recipe made about 8 dozen crisps, and it does provided you slice the loaf into really thin slices. Now that may sound like a lot but it really isn’t. What the recipe makes is two small loaves which are sliced to make a hundred crisps!
I divided the recipe equally (half of every ingredient and then half quantity, that is 1/4 cup each of the golden raisins and pecans in one bowl and the same of dried cranberries and hazelnuts in the other one) between two mixing bowls. So I had 4 dozen Crisps of one kind and 4 dozen of the other.