Nutrition Facts
8 servings
8
Recipe for Thyme Crackers with Dried Fruits and Nuts
These crackers are ideal for pairing with your spreads for appetizers, as well as pâté or cheese. A perfect recipe for the holidays and throughout the year!
Ingredients
250 Type 80 flour
120 spelt flour or whole grain flour
100 cranberries
50 cashews
50 nuts
60 sunflower and pumpkin seeds
2 flax seeds
1 thyme
1 unrefined salt
1 unrefined sugar
1 baker's yeast
300 almond milk
Directions
1
Preheat your oven to 180°C. In a small saucepan, heat the almond milk with the sugar and yeast. Do not exceed 40°C. In a mixing bowl, combine the flours with the cranberries. Add the rest of the dry ingredients, finishing with the warm milk. Mix well with a large spatula. Pour the batter into a loaf pan (for me 26cm). Smooth with the spatula and bake for 40 minutes. Check the doneness with a wooden skewer. Allow the crackers to cool and place them in the freezer for 2 hours.
2
Preheat your oven to 200C. Remove the bread from the freezer and let it sit for 10 minutes. Slice it into thin pieces using a serrated bread knife. Place the slices on a baking sheet lined with parchment paper. Bake for 10-15 minutes. The bread will brown and color.
3
To finish TIP: These crackers are ideal for accompanying your spreads for appetizers, as well as pâté or cheese.
Ingredients
Ingredients
250 Type 80 flour
120 spelt flour or whole grain flour
100 cranberries
50 cashews
50 nuts
60 sunflower and pumpkin seeds
2 flax seeds
1 thyme
1 unrefined salt
1 unrefined sugar
1 baker's yeast
300 almond milk
Directions
Directions
1
Preheat your oven to 180°C. In a small saucepan, heat the almond milk with the sugar and yeast. Do not exceed 40°C. In a mixing bowl, combine the flours with the cranberries. Add the rest of the dry ingredients, finishing with the warm milk. Mix well with a large spatula. Pour the batter into a loaf pan (for me 26cm). Smooth with the spatula and bake for 40 minutes. Check the doneness with a wooden skewer. Allow the crackers to cool and place them in the freezer for 2 hours.
2
Preheat your oven to 200C. Remove the bread from the freezer and let it sit for 10 minutes. Slice it into thin pieces using a serrated bread knife. Place the slices on a baking sheet lined with parchment paper. Bake for 10-15 minutes. The bread will brown and color.
3
To finish TIP: These crackers are ideal for accompanying your spreads for appetizers, as well as pâté or cheese.
Notes
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