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Sour Cherry, Walnut and Rosemary Crackers

You'll need to start at least a day or several hours in advance to make these as they need to be frozen solid before slicing. Special Equipment: You'll need 4 mini-loaf pans (6.75"(L) x 3.25"(W") x 1.5"(H)) - I love these
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Appetizer
Cuisine: American
Keyword: crispy, New Year's Eve
Servings: 96 crackers
Author: Marissa Stevens

Ingredients

  • 1 cup dried sour cherries
  • 1 cup all-purpose flour
  • 1 cup white whole wheat flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/3 cup packed brown sugar
  • 1 1/2 cups walnuts toasted and coarsely chopped
  • 2 tablespoons poppy seeds
  • 1 tablespoon fresh rosemary minced
  • 1 cup plain yogurt
  • 1 cup milk

Instructions

  • Preheat oven to 350°F. Arrange mini-loaf pans on a baking sheet. (If the pans are silicone, no need to grease them. If they're metal, be sure to grease them thoroughly.)
  • Place sour cherries in a small bowl and cover with very hot water. Set aside.
  • Whisk the flours, rosemary, baking soda, and salt together in a large mixing bowl. Whisk in the brown sugar, breaking up any clumps.
  • In a glass measuring pitcher, whisk yogurt and milk together until smooth; pour over flour mixture and stir just until moistened.
  • Drain the sour cherries and add them along with the walnuts and poppy seeds to batter. Gently stir to distribute evenly.
  • Divide batter between the mini-loaf pans, filling them about 3/4 full. Transfer baking sheet with loaf pans to oven. Bake 30 to 35 minutes, until a knife or toothpick inserted into the middle of the loaf comes out clean.
  • Remove loaves from pans and cool completely. Wrap loaves in foil and place in freezer bag or freezer container. Freeze for several hours or overnight until solid.
  • To make crackers, preheat oven to 350°F and line a rimmed baking sheet with parchment paper.
  • Remove one of the loaves from the freezer and cut crosswise into 1/8-inch thick slices with a serrated knife. Arrange slices in a single layer, close but not touching, on prepared baking sheet. (About 24 crackers)
  • Bake 15 minutes. Flip crackers and continue baking for another 8-10 minutes. Crackers are done when they are golden in the middle, feel dry to the touch, and have slightly curled edges. The (crackers will continue to crisp as they cool.) Transfer to cooling rack to cool completely.
  • Repeat with remaining loaves as desired.

Nutrition

Calories: 32kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 50mg | Potassium: 21mg | Fiber: 1g | Sugar: 2g | Vitamin A: 52IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg

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