Sarah from All Our Fingers in the Pie was our February 2013 Daring Bakers’ host and she challenges us to use our creativity in making our own Crisp Flatbreads and Crackers!
I can't honestly say that I was too creative, because I used the recipe provided by Sarah for Raincoast Crisps. However, they sounded pretty good, with their nuts, fruit and seeds (and mysterious name!), so I thought I would give those a burl. The recipe will be on Sarah's website. However, I did use my creativity in the substitutions that I made. Instead of using pecans, I used brazil nuts, and instead of flax seed, I used LSA.
These crisps tasted pretty good. Not all of them were as crispy as they should have been (most likely because of my knife skills, the oven or a combination of both), but they were good. I think Raincrisp Crisps would be perfect with soft cheeses like camembert or brie, but I did not have any in the house at the time of photographing, so you will just have to imagine that.
To see what crackers and/or flatbreads the other Daring Bakers made, visit the slide show on 27 February at The Daring Kitchen. Thanks to our host, Sarah, for this month's challenge.
Those crackers did look interesting - it was an intriguing title too!
ReplyDeleteI agree with the cheese pairing. I didn't find that they went with pate so well with the fruit in them :)
ReplyDeleteWhat interesting looking crackers!
ReplyDeletelove crackers - really need lots of time to look over the daring bakers this month - have had a quick look but will try and return - never seen these sort of crisps before but am sure I would love them (they seem more like biscotti than crackers to me)
ReplyDeleteWow...these look interesting and delicious, the texture looks fun and I would love to have tried one of these! Great job.
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