Almond, Rosemary and Raisin Sourdough Crisps

Almond, Rosemary and Raisin Sourdough Crisps

24hourkitchen-recipes-sourdough-almond-rosemary-raisin-crisps-crackers
24hourkitchen-recipes-sourdough-almond-rosemary-raisin-crisps-crackers
24hourkitchen-recipes-sourdough-almond-rosemary-raisin-crisps-crackers

Cheese and charcuterie board has always been my favourite entertaining centerpiece. Depending on the theme of the party, I source out different combinations of pickles, condiments and fruits to accompany a selection of cheese and ham. Most of the time a loaf of baguette works great, but on days when I feel particularly fancy, I love splurging on a box of Leslie Stowe's Raincoat Crisps.

One of my favourite flavours of theirs is the rosemary, raisin and pecan, and it's only a matter of time that I make my own. My version uses a sourdough base enriched with buckwheat flour, and has a tangy nuttiness. The additions are flexible, and like me, feel free to get inspired by all the products available at the supermarket. I particularly love the addition of rosemary in this recipe, which adds a subtle savouriness which compliments the sweet raisins.

Almond, Rosemary and Raisin Sourdough Crisps

Makes 4 dozens crisps.

These crisps are perfect for soft cheeses like chevre, brie or even a dollop of greek yogurt for a quick, healthy snack.

Additions:
120g raisins, soaked and drained
60g whole almonds
30g sesame seeds
30g flax seeds
3 sprigs chopped fresh rosemary needles
1 teaspoon salt
1 teaspoon baking soda

For the sourdough preferment:
80g all-purpose flour
70g wholewheat flour
80g buckwheat flour
90g soft brown sugar
166g unfed sourdough starter (1 cup, depending on the hydration of your starter)
200ml whole milk
100ml greek yogurt
85g honey

  1. Preheat oven to 180°C/350°F. Grease two 3x8" loaf pans with oil or a nonstick spray. Set aside.
  2. In a large mixing bowl, whisk together the flours, sugar, baking soda and salt.
  3. Add the sourdough starter, milk, yogurt and honey and mix until incorporated. Allow to sour overnight.
  4. The next day, stir in the raisins, almonds, sesame seeds, chopped rosemary and salt. Sprinkle over the baking soda and stir to combine.
  5. Divide the batter evenly between the two loaf pans. Bake 25–30 minutes, until the tops are golden-brown, and a toothpick inserted into the middle of the cakes comes out clean. Allow to cool for 5 minutes then turn out to cool on a wire rack to cool completely.
  6. Preheat oven to 150°C/300° F. With a serrated knife, slice the loaves crosswise as thinly as you can. Arrange the slices in a single layer on a sheet pan lined with baking paper.
  7. Bake the crisps for about 15 minutes, then flip them over and bake for another 15 minutes, until crisp and brown. Repeat with the rest of the loaf.
  8. Cool completely before storing in an airtight container for 1-2 weeks.
Noosa Flavor Finder + Honey Rosemary Fig Yogurt with Phyllo Crunch

Noosa Flavor Finder + Honey Rosemary Fig Yogurt with Phyllo Crunch

Where and What to Eat in El Chalten, Patagonia

Where and What to Eat in El Chalten, Patagonia