Rosemary Rye Crackers
Whipped Feta Spread
Hot Honey

Photo by Vairdy Frail

Makes approximately 64 crackers

  • Pan-release spray for greasing pans (PAM or similar, or vegetable oil)
  • 2 cups buttermilk
  • 2 tablespoons honey
  • 1 cup all-purpose flour
  • ½ cup rye flour
  • ½ cup oat bran
  • ¼ cup brown sugar
  • 2 tablespoons nutritional yeast
  • 2 teaspoons baking soda
  • 1 teaspoon table salt
  • 1 cup walnuts
  • ½ cup chopped dried apricots
  • ¼ cup pumpkin seeds
  • ¼ cup sesame seeds
  • 2 tablespoons flax seeds (ground or whole)
  • 1 tablespoon chopped fresh rosemary

Heat oven to 350°F and use pan spray to grease four 6-inch-by-3-inch mini loaf pans. 

In a small bowl, stir together buttermilk and honey; set aside. In a large bowl, whisk together flour, rye flour, oat bran, brown sugar, nutritional yeast, baking soda and salt. Mix in walnuts, apricots, all three types of seeds and rosemary. Pour buttermilk mixture into dry ingredients and stir until ingredients are evenly incorporated.

Pour an equal amount of batter into each of the four loaf pans and bake for 25 minutes, until the surface springs back when the middle is lightly touched. Remove pans from oven (but leave oven on) and let them rest for 5 minutes. Then unmould them onto a cooling rack. (At this point, loaves can be wrapped and frozen until ready to bake into crackers.)

Once loaves are completely cooled, use a serrated knife to cut each loaf into thin slices. Lay slices on baking sheets and place in oven. Bake for 22 to 30 minutes, flipping halfway through, until lightly coloured and crisp. Allow slices to cool completely, then eat or store in an airtight container.

Whipped Feta Spread

Makes approximately 2 cups

  • 1 small garlic clove
  • 1 cup feta cheese
  • ½ cup cream cheese
  • ½ cup Greek yogurt
  • Zest from ½ small lemon
  • Juice from ½ small lemon
  • ¼ teaspoon black pepper
  • 1 tablespoon chopped fresh oregano, plus more for garnish
  • 1 tablespoon chopped fresh chives, plus more for garnish
  • Hot honey, for garnish (see following recipe)
  • Roasted and chopped walnuts, for garnish (roast at 350°F for 7 to 10 minutes)

In a food processor, pulse garlic, then add the two cheeses, yogurt, lemon zest, lemon juice and black pepper. Pulse until smooth and creamy, about 1 minute. Scoop the mix into a bowl and fold in oregano and chives. Add more pepper if desired. Top with a drizzle of hot honey, walnuts and a sprinkle of fresh herbs.

Hot Honey

Makes approximately ½ cup

  • ½ cup liquid honey 
  • 1 tablespoon apple cider vinegar 
  • ½ teaspoon chili flakes 

In a small saucepan over medium-high heat, bring all ingredients to a boil. Stir, then remove from heat. Once cool, store in an airtight jar.

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