Mango and Ginger Crispy Crackers

These Mango and Ginger Crispy Crackers are a takeoff from Trader Joe’s Raincoast Crisps that I love! Here is a way to make your own crackers that are perfect to use for your own enjoyment or entertaining or to give as a hostess gift along with your favorite spread. These crackers are particularly good with Lemony Raw Sprouted Hummus.

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Mango and Ginger Crispy Crackers

Course

Appetizer

Servings

mini loaves

Ingredients

• 1 c. white flour
• 1 c. whole wheat flour
• 2 tsp. baking soda
• 1 tsp. salt
• 2 c. buttermilk (or 2 c. whole milk and 2 T. vinegar)
• 1/4 c. white sugar
• 1/4 c. brown sugar
• 1 tsp. lemon extract (may use orange extract)
• 1/4 c. raw sunflower seeds
• 3/4 c. dried mango chopped
• 1/2 c. crystallized ginger chopped
• 1/4 c. seeds (flax, chia and/or sesame)

Course Appetizer Servings mini loaves Ingredients 1 c. white flour 1 c. whole wheat flour 2 tsp. baking soda 1 tsp. salt 2 c. buttermilk (or 2 c. whole milk and 2 T. vinegar) 1/4 c. white sugar 1/4 c. brown sugar 1 tsp. lemon extract (may use orange extract) 1/4 c. raw sunflower seeds 3/4 c. dried mango chopped 1/2 c. crystallized ginger chopped 1/4 c. seeds (flax, chia and/or sesame)

Instructions

1. Preheat over to 350 degrees. Grease mini loaf pans with non-stick spray.
2. Mix together flours, soda and salt. Add buttermilk, sugars and stir a few strokes to mix.
3. Prep the remaining add-ins and mix into batter until just blended.
4. Spoon batter into mini loaf pans until half full.
5. Bake about 20-25 minutes until golden brown. When done, let set for 5 minutes and release from pans. When cool, wrap loaves well and freeze them for at least 2 hours to make slicing easier.

   
6. Preheat oven to 300 degrees.
7. Slice loaves as thinly as possible, between 1/8-1/4-inch thick, and lay slices on a baking sheet.

   
8. Bake for 15 minutes, turn slices over and bake another 10-15 minutes until slices are a deep golden brown.

   
9. Remove from oven, cool and store in an airtight container.

   

Recipe Notes

The add-ins you use are unlimited. Some favorites of mine include dried figs, kalamata olives, craisins, and rosemary.

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