Artisan crackers

This is the perfect mix to create those thin, flavorful & crispy delights everyone loves. 

Follow the tips for crackers in minutes by freezing the first bake-off.

The wholesome mix binds the add-ins nicely, Just add fruits, nuts & herbs of choice. Bake a full batch, freeze and then bake as needed once the cooled mini loaves are frozen.

My flavor favorites:, with a nut-free option also:

• Apricots, Walnuts (or pumpkin seeds) & fresh thyme
• Cranberries/raisins & pecan. (Sunflower seeds & fresh rosemary)
• Chopped dates with almonds or pistachios. (Pumpkin seeds)
• Dried figs & fresh rosemary with walnuts (Sunflower seeds)

Ingredients

Mix cab easily be halved to make 60-70 crackers and use the rest of the bag for a focaccia, tortillas etc,

• 420 g or 1 pack Gusto Artisan Bread & Pizza Mix
• 1/2 Tbsp baking soda
• 2 tablespoon fresh rosemary and/or thyme. finely chopped (or 1 tsp dried)
• 1 1/2 cups dried chopped fruit, (apricots, figs, dates, raisins, cherries, etc)
• 1 1/2 cups nuts or seeds, chopped (pecans, pumpkin seeds, pistachios, walnuts, almonds, sunflower seeds etc.)
• 2 cups buttermilk of choice (any milk plus 2 tbsp apple cider or white vinegar)
• 1/3 cup honey, agave, maple syrup or dark brown sugar (Helps to crispen & brown crackers)

Directions

1. Preheat oven to 350˚F
2. Spray mini loaf pans or one regular loaf pan with non-stick spray.
3. Mix flour, baking soda, salt, herbs, dried fruit, nuts in a large mixing bowl. Stir until well combined. Stir in the milk, vinegar and honey/maple syrup until well combined and no streaks of honey remain.
4. Divide between the pans (or just the 1 regular loaf pan). Bake for 15-25 minutes, or until a toothpick comes out mostly clean. (Baking time depends on the the size of the loaf pan & how much was in there.)
5. Let cool to room temperature, then wrap tightly in plastic wrap and freeze for at least 4 hours, or overnight. (You can also leave them frozen for up to 3 months, as long as they are tightly wrapped.)
6. Remove from the freezer, allow to rest outside 5 minutes and preheat oven to 300˚F. Use a serrated knife to slice into 1/8”thick slices. Place on a baking sheet lined with parchment paper.

7. Bake for 12 minutes, then flip each cracker over. Bake for another 8-12 minutes, then check for doneness. They should be golden brown and feel dry to the touch, but they may still look soft due to the fruit. Don’t worry - they will crisp up as they dry! If they’re not quite golden brown, flip, turn off heat & leave in the oven for another 3-6 minutes.

8. Store leftovers in an airtight container for up to 3 days, and if they soften return to the oven to crisp up.