If you love those super chewy “Rain Coast Crips’, you’re going to love these too. Plus, as an added bonus, this recipe is gluten & dairy free.
There’s a few steps but the result is SO worth it!
- 1 cup flour ( I used Anita’s gluten free)
- 1 tsp baking soda
- ½ tsp Himalayan sea salt
- 1 cup nut milk (I used homemade unsweetened almond milk)
- 1/8 cup organic coconut sugar
- 1/8 cup honey
- ½ cup raisins (soaked in warm water until soft and drained)
- ¼ cup raw almonds, halved
- ¼ cup pumpkin seeds
- 1/8 cup sesame seeds
- 1/8 cup flax seeds
- 1 tbsp fresh rosemary, chopped
- Pre-heat oven to 350 F /175 C
- Grease a loaf pan (or 2 mini loaf pans) with coconut oil and set aside
- In a large bowl combine flour, baking soda and salt. Combine almond milk, sugar and honey in a separate bowl. Make a well in the flour and add wet ingredients. Fold through until the wet flour is incorporated into the liquid.
- Add in all the fruit, seeds and nuts and rosemary and fold until evenly distributed. Get creative with these ingredients, substituting the raisins for dates, figs, currants, olives, sun dried tomato, etc., and the seeds and nuts with sunflower seeds, hemp hearts, pistachios, Brazil nuts, or hazelnuts.
- Pour batter into the pan and place in the oven. Bake for about 25 minutes or until the top is golden brown and a toothpick comes out clean. It is ok if the middle is still a bit underdone.
- Let cool for 15 minutes and transfer loaf onto a cooling rack. Once cooled, transfer loaf to the freezer and leave for at least 1 hour or overnight.
- When ready, preheat oven to 275 F / 135 C. Remove the loaf from the freezer and slice as thinly as possible. I found a really sharp chef’s knife works better than a serrated bread knife.
- Place the slices in a single layer on a baking sheet and place in the oven. Bake for a further 25-30 minutes or until golden brown, flipping over half-way. Be very careful not to overcook.