food to glow

feel good food that's good for you

A quick, wholegrain, no-fuss fruit and nut-studded Scandinavian-style crispbread for the cheeseboard, with soup or just for nibbling.

A quick, wholegrain, no-fuss fruit and nut-studded Scandinavian-style crispbread for the cheeseboard, with soup or just for nibbling.

A quick, wholegrain, no-fuss fruit and nut-studded Scandinavian-style crispbread for the cheeseboard, with soup or just for nibbling.If like me, you aren’t an expert baker, this is the recipe for you. No yeast, no waiting, no expensive equipment. Just bowl, tray and chopping board. Sound good? Even better than the ease of prep, imo, these snappy bakes are healthy, deliciously crispy and pretty much like the fancy crackers that come with a fancy price tag. In short, these Cranberry and Hazelnut Crispbreads make the perfect food gift this holiday season.

Just make sure and keep some for yourself.A quick, wholegrain, no-fuss fruit and nut-studded Scandinavian-style crispbread for the cheeseboard, with soup or just for nibbling.Based on my out-and-out savoury Scandinavian Multi-seed Crispbreads from last year, I unashamedly give you a vaguely Christmassy version dashed with best quality dried cranberries and hazelnuts.

Today’s crackers were a “prop” in my last post’s Sweet Onion, Cabbage and Wild Rice Soup (in essence, a healthier French onion soup), topped with dinky butter-fried figs. But they are truly cheeseboard crackers. Serve a pile of them with a few hunks of best cheese, some split figs, grapes and dark chocolate shards (yes, chocolate) and wait for the plaudits.

How to get the snappiest crackers

A quick, wholegrain, no-fuss fruit and nut-studded Scandinavian-style crispbread for the cheeseboard, with soup or just for nibbling.The prep for the crackers is as easy as the eating. All you do is stir together a few basic ingredients – mainly store cupboard stuff – roll out, cut out shapes or just into strips, and bake low and slow. Once baked allow them to cool completely before storing in an airtight container. These crispbreads keep well for about 2 weeks but they can be re-crisped in a low oven for a wee bit to extend them if needs be.

dough cutsThe key to the best snap on these crispbreads is in the rolling. Go as thin as you dare. They will be sturdy enough to dunk into dips without breaking and certainly robust enough for cheese duty. And keep that oven slightly cooler than you might think – 160C for fan ovens, 180C for non-fan, and 350F for you North Americans.

crispbread 1Ring the Changes The basic dough of my original crispbread recipe is a canvas on which to add all manner of seeds, herbs, flavoured oils, spices and salts. For Christmas, I’ve given these crispy, healthy bakes a festive vibe by peppering the mix with seasonal hazelnuts and cranberries. But use any nuts or dried fruit that you have. As for the ginger, make it more pronounced if you wish, or swap it for a light touch of mixed spice. I think the orange zest and the juice are fairly useful so do keep them in if you can.

A quick, wholegrain, no-fuss fruit and nut-studded Scandinavian-style crispbread for the cheeseboard, with soup or just for nibbling. kelliesfoodtoglow.comHelp! Now, I need your help. I am not much of a Martha Stewart or Kirsty Allsop so have little clue or skill in making these prettied up for giving as gifts. I think I may just get those clear gift bags and tie up with rustic twine (to match the rustic interior!) and a hand-lettered gift card (I can do a bit of calligraphy). Any other suggestions??

A quick, wholegrain, no-fuss fruit and nut-studded Scandinavian-style crispbread for the cheeseboard, with soup or just for nibbling.

Cranberry and Hazelnut Crispbreads

  • Servings: lots
  • Difficulty: easy
  • Print

A quick, wholegrain, no-fuss fruit and nut-studded Scandinavian-style crispbread for the cheeseboard, with soup or just for nibbling. xx

120g wholegrain flour (I used this gluten-free one from Free From Fairy)

100g wholegrain oats

50ml olive oil or a neutral-flavoured oil, perhaps avocado

50g finely chopped hazelnuts

1 tbsp poppy seeds

2 tbsp flaxseeds

25g dried cranberries or sour cherries, chopped

1/2 to 1 tsp ground ginger

2 tbsp honey or mild maple syrup

1/2 tsp salt

100ml warm water

50ml fresh orange juice

Zest of one small unwaxed orange

Method

1. Heat the oven to 180C/160C (fan)/350F. Take out two large baking trays and line with parchment paper.

2. Add all of the dried ingredients to a very large, spacious bowl, stir with your hands, then tip in the oil, juice and water. Stir very well. Squidge with your hands if needs be.

3. Ideally, rest the dough in the refrigerator for half an hour but the dough will hold even if you don’t. Divide the dough into two pieces and roll out each between two sheets of parchment paper. Go as thin as you can for a real good snap after baking.

4. Use any shape cutters that you like, or roll out into a rectangle and slice into rectangular crackers. If doing the latter you can just keep them as they are on the paper; no need to divide them up, just lift the loaded paper onto the tray.

5. Use a spatula to move the cut out pieces onto the two parchment-lined baking trays (or do in batches). Bake in the preheated oven for 30 minutes, swapping around the trays halfway through. If you are doing rectangles and haven’t divided them up, you will need longer, perhaps moving the more done ones to the centre when you check on them.

6. Take the crackers out of the oven. After a few minutes use the spatula to transfer them to a baking rack. Let them cool completely before storing in an airtight container. They will keep up to 2 weeks.

A quick, wholegrain, no-fuss fruit and nut-studded Scandinavian-style crispbread for the cheeseboard, with soup or just for nibbling.

16 thoughts on “Cranberry and Hazelnut Crispbreads

  1. mihrank says:

    OMG – This was deeply yummy and great spirit during the holiday season!!!

    1. I love the OMG cap locks 🙂 Thanks 🙂

  2. kstienemeier says:

    These sound delicious Kellie and would sure look great as a holiday appetizer or an addition to a cheeseboard 😋

    1. Thank you so much, Karin. It is great with the cheeseboard but have eaten all the rest just out of the jar!

  3. Wilma says:

    Hi Kellie
    I live in Canada and am currently on holiday in Edinburgh with my Edinburgh born husband. We are enjoying all the preps for Christmas and your biscuit recipe will be made by me as soon and I return to Ontario.
    Cranberries grow in the area where I live in Ontario and that matched with the Maple Dijon cheese ball will be a perfect hostess gift.
    I place the ball of cheese right on a cheese board and wrap with clear wrap and tie with tartan bow and add a cheese knife tied to the ribbon. This year my crackers will be your homemade recipe and I will surround my cheese ball with them.
    Thank you so much.

    Maple Dijon Cheese Ball Appetizer
    by Alissa of Connoisseurus Veg
    https://www.connoisseurusveg.com/maple-dijon-vegan-cheese-ball/
    Soak cashews 4-8 hours ( Soak overnight and ready to prep before heading out to the party )
    Prep time 15 mins Serves 8
    Shared by Wilma B I love this – it is easy and quick. I have taken it to parties with crackers – that way I always know I will have something I can eat  and I am not the “difficult “ guest.
    THIS VEGAN CHEESE BALL is made with creamy cashew cheese flavored with maple syrup and Dijon mustard, rolled up and covered with a crunchy pecan crust.

    1. That is a wonderful idea for a hostess/host gift. So very thoughtful. Thanks for sharing the recipe, too. I already like Alissa’s work but hadn’t seen this. An awesome match. Thank you for commenting. HAve a lovely time in Edinburgh. It’s suddenly turned properly cold!

  4. Mr A says:

    Christmas crispbreads and cheese – feeling festive already mmmmmmmm

  5. mistimaan says:

    Such a lovely recipe by you…..will try it 🙂

    1. I really hope that you do. They are super easy but taste “expensive” 😉

  6. chefkreso says:

    Cranberries are always a great addition in cookies or cakes!

    1. They are code for Christmas, aren’t they?

      1. chefkreso says:

        They really are! 🙂

  7. These look just gorgeous! Although I’m not at all short on Scandinavian crisp breads of various sorts, I like the DIY approach as I’m sure you might imagine. These look like such a lovely accompaniment to a holiday cheese board. If I can get my act together I’ll make them for our annual expats holiday party this weekend!

    1. Thanks for stopping by, Katie. I really do hope you make this sometime as I would like to know how they fare against the plethora of bought ones you can get in Stockholm. These are perfect with cheese, although you get more onto the round ones than the little stars!

  8. Gorgeous, festive, sensible, love it.

    1. Thanks so much, Miss Niki. 🙂

If you have time, I would love to hear from you. Thanks so much!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: