maple, nuts and dry fruits crackers

maple, nuts and dry fruits crackers

  • Preparation time: 20 minutes
  • Cook time: 30 à 40 minutes
  • Refroidissement: 1 h
  • 5 dozens for 4 small moulds of 14,5 x 8 cm (5,5 x 3 po) or 2 moulds of 11 x 22 cm (4,5 x 8,5 po)
  • 750ml (3 cup) flour
  • 5ml (1 tsp) salt
  • 5ml (1 tsp) bicarbonate of soda
  • 15ml (1 tbsp) baking powder
  • 410ml (1 ⅔ cup) buttermilk or milk with 5tsp of lemon juice
  • 80ml (⅓ cup) maple syrup
  • 375ml (1 ½ cup) dried cranberries
  • 160ml (⅔ cup) dried apricot, chopped on the lenght size
  • 160ml (⅔ cup) pecans or hazelnuts, chopped
  • 120ml (½ cup) sesame seeds or 60ml (¼ cup) sesame seeds + 60ml (¼ cup) pumpkin seeds
  • 10ml (2 c. à thé) fresh rosemary, finely chopped (optional)


  1. Preheat the oven to 180°C (350°F).
  2. Butter and flour or add a parchment paper in the bread moulds: either 4 small moulds of 14,5 x 8 cm (5,5 x 3 po) or 2 moulds of 11 x 22 cm (4,5 x 8,5 po).
  3. In a big bowl, mix all the dry ingredients.
  4. Add the buttermilk (or milk) and the maple syrup. Mix gently but not too much.
  5. Add all the dry fruits and nuts. Again mix until all ingredients are incorporated in the dough.
  6. Separate into the moulds. Cook for 35 minutes.
  7. Unmould the breads and let cool down completely. Wrap them in aluminum foil and regrigerate or freeze for 30 minutes. Cut in thin slices of 1-2 mm with a bread knife.
  8. Heat the oven to 150°C (300°F).
  9. Dispose the bread slices on 2 baking trays and cook approximatively 15 to 20 minutes on each side or until the slices are crusty. Make sure to switch the baking tray at mid-time.
  10. Serve the crackers with a soup or cheeses. The crackers can be kept for one to two weeks in a sealed container.

Original recipe from Josée di Stasio (in French):



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