The recipe is flexible to different proportions of the nuts, seeds and spices. For example, almonds can substitute for pistachios, and more or less of each seed is fine for a total of 1-1/4 cups nuts and seeds. Make your own variation! I sometimes make a slightly spicy version with nutmeg, allspice and pepper, or add a couple tablespoons of crystallized ginger for a hit of sweet heat. Or make them plain. The dried fruit and crunchy nuts and seeds can hold their own.
Author: Rosemary Mark
1/2cupSun-Maid Golden Raisins
1/2cupthinly sliced Sun-Maid dried apricots
1/2cup coarsely chopped pistachios or almonds
1/2cupraw pumpkin seeds
1/4cupraw sunflower seeds
1/4cuppacked brown sugar
1/4tspeach, ground nutmeg, allspice and black or white pepper
2tbspminced crystallized ginger
1tbspsesame seeds, optional
Preheat oven to 375°F. Coat a 4.5x8.5 or 9x5-inch loaf pan with cooking spray.
Combine all ingredients except milk in a large bowl. Mix well. Stir in milk. Batter will be thin, don't worry!
Pour into prepared pan. Sprinkle with sesame seeds if desired -- this fancys up the top edge of the crackers when they are sliced.
Bake until golden brown and a pick inserted in center comes out clean, 35-45 minutes. Cool completely in pan. Run a knife around edge and remove from pan.
Wrap in plastic wrap and freeze for at least 3 hours or overnight.When ready to bake, preheat oven to 350°F. Remove loaf from freezer and let stand 5-10 minutes.
Slice into 1/8-inch slices, using a sturdy sharp knife. Arrange slices in a single layer on an ungreased or parchment lined baking sheet.
Bake until edges are golden brown, 12-16 minutes depending on cracker thickness. Watch carefully the last few minutes, removing any crackers that brown first. Cool on a wire rack.
Store for 2-3 days in sealed plastic bag or for best crispness, store in a tin. If crackers soften, re-crisp in 300F° oven for 5-10 minutes. Cool.
Notes: Saltiness is a preference and also enhances sweet and spicy flavors. Increase salt to ½ to 1 teaspoon as desired. If you only have salted or dry toasted nuts they will work fine. Adjust salt as needed.Crackers may soften within 1-2 days with crystallized ginger.