Category Archives: Snacks

Faux Stowe Fruit, Nut and Rosemary Crackers

My friend Brianna sent me a recipe recently (the one below this one). It is reminiscent of Leslie Stowe Raincoast Crisps – but better – and cheaper. This recipe makes 3 loaves. Use one, keep the other two frozen till you need them, or half this recipe and make two smaller loaves. I decided to give it a try however I didn’t have all of her ingredients. I simply substituted what I had in the kitchen and came up with a really nice combination. These are great paired with any kind of cheese or used for dipping. Sorry! Not a whole lot of pictures for this recipe.

Faux Stowe Fruit, Nut and Rosemary Crackers

2 cups flour (wholewheat or white or combo of)
2 tsp. baking soda
2 tsp. salt
1/2 cup brown sugar
2 cups buttermilk (or 2 cups milk with 2 tbsp vinegar)
1/2 cup honey
1/2 cup plump golden raisins
1/2 cup currants
1 cup chopped pecans
1 cup chopped pistachios
1/4 cup chopped dates
1 cup chia or flax seeds, coarsely ground
3 tbsp minced fresh rosemary
Pre-heat oven to 350F.
In a large bowl, stir together first four ingredients.
Add buttermilk and honey, stir slightly.
Add rest of ingredients and stir until just blended (it will be quite wet).
Pour batter into three greased bread pans. Fill each pan to about 1.5
to 2 inches deep.
Bake for 45 minutes and let cool on rack.
Freeze for at least an hour or until a loaf is needed.

Thinly slice with a bread knife and lay on a cookie
sheet. Bake for 15 minutes, flipping crackers over halfway through
baking time. Let them cool and then store in airtight container.


2 cups flour (wholewheat or white or combo of)
2 tsp. baking soda
2 tsp. salt
1/2 cup brown sugar
2 cups buttermilk (or 2 cups milk with 2 tbsp vinegar)
1/2 cup honey
1 cup raisins
1 cup chopped nuts
1 cup toasted pumpkin seeds
1/4 cup sunflower seeds
1 cup flax seeds, coarsely ground
2 tbsp minced fresh rosemary
Cooking instructions same as above.


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Filed under Appetizers, Breads, cheese, Cookies, Dips & Spreads, Snacks, Vegetarian

Garlic Paprika Roasted Chickpeas

This Christmas I attended a party where the host had roasted up some chickpeas. They were awesome! I’m not sure what flavors she spiced hers with, but they had a nice little kick to them. These chickpeas can be spiced with any of your favorite spice combos. I decided to give these ones a try first! Can be made in less than 5 minutes and 25 to cook.

Garlic Paprika Roasted Chickpeas


1 can of chickpeas
1 T. olive oil
1/2 teaspoon of salt
1 teaspoon smoked paprika
1 teaspoon garlic powder

adjust spices to your taste


Rinse chickpeas in a strainer and lay out on paper towel to dab dry. In a bowl add oil then spices and mix well.

Spread them out evenly on a cookie sheet and bake in 450° oven for about 20-25 minutes depending on the crispiness you like. I like mine to have a crunch so I baked mine for 25 minutes.

Be careful because they will burn quickly at the end. Let them cool and place in an airtight container.


Filed under Snacks, Vegan, Vegetarian