Pumpernickel Seed & Nut Crisps

Pumpernickel Seed & Nut Crisps
Print Recipe
Crisp wholesome seed and nut crackers perfect for a vegan diet.
    Servings Prep Time
    64 crackers 15 minutes
    Cook Time Passive Time
    70 minutes 90 minutes
    Servings Prep Time
    64 crackers 15 minutes
    Cook Time Passive Time
    70 minutes 90 minutes
    Pumpernickel Seed & Nut Crisps
    Print Recipe
    Crisp wholesome seed and nut crackers perfect for a vegan diet.
      Servings Prep Time
      64 crackers 15 minutes
      Cook Time Passive Time
      70 minutes 90 minutes
      Servings Prep Time
      64 crackers 15 minutes
      Cook Time Passive Time
      70 minutes 90 minutes
      Ingredients
      Servings: crackers
      Instructions
      1. Preheat oven to 350℉. I
      2. In a large bowl whisk together all ingredients until just combined.
      3. Spray 2 8"x4" loaf pans with non-stick spray and divide batter evenly between them. Bake for approximately 30 minutes or when a toothpick inserted comes out clean. Remove from oven and allow to cool on a rack to room temperature. Once cool, remove loaves from their pan and place in the freezer for about an hour to help firm up for cutting.
      4. Reheat oven to 300℉.
      5. Remove from the freezer and cut each loaf into 1/8" slices. You should get approximately 30-33 slices per loaf. Lay each slice flat on a parchment-lined baking sheet and bake for 20 minutes. Flip each piece and continue to bake for an additional 20 minutes (they will continue to crisp up as they cool). Remove from oven and place each slice onto a cooling rack and allow to cool to room temperature. Store in an airtight container once completely cooled.
      Recipe Notes

      -Any seeds and nuts can be used, but in this recipe, I used a combination of currents, pine nuts, sesame seeds, sunflower seeds and pepitas.

      -Regular 9"x 5" loaf pans can be used, however, I used 8" x 4" foil loaf pans because they are narrower and therefore produce a slightly taller cracker and the loaves pop right out of the foil pans.

      -Freezing is only required to assist in cutting even thin slices.  If you are good with a knife, feel free to skip this step.

      Squash Spice Cake

      Squash Spice Cake is lightly spiced, moist and topped with cream cheese icing.
      Squash Spice Cake
      Print Recipe
      Lightly spiced and tender, topped with cream cheese frosting an toasted hazelnuts.
        Servings
        24 Pieces
        Cook Time
        30-35 minutes
        Servings
        24 Pieces
        Cook Time
        30-35 minutes
        Squash Spice Cake is lightly spiced, moist and topped with cream cheese icing.
        Squash Spice Cake
        Print Recipe
        Lightly spiced and tender, topped with cream cheese frosting an toasted hazelnuts.
          Servings
          24 Pieces
          Cook Time
          30-35 minutes
          Servings
          24 Pieces
          Cook Time
          30-35 minutes
          Ingredients
          Cake
          Icing
          Servings: Pieces
          Instructions
          Squash Spice Cake
          1. Preheat oven to 350℉. Grease a 9"x13" pan.
          2. Whisk together flour, baking powder, baking soda, spices and salt, set aside.
          3. Cream together butter and brown sugar until light and fluffy. Beat in one egg at a time, incorporating after each. Whisk in sour cream, orange juice and vanilla.
          4. Whisk in dry ingredients and combine until just incorporated.
          5. Stir in squash and 1 cup of the hazelnuts.
          6. Spread evenly into prepared pan and bake in preheated oven for approximately 30-35 minutes or until a toothpick inserted in the centre comes out clean. Allow to cool completely in the pan on a wire rack.
          Cream Cheese Icing
          1. Beat together butter, cream cheese and brown sugar until light and fluffy. Add vanilla and 2 cups of icing sugar, beat until smooth. Spread evenly onto cooled cake and top with remaining 1/4 cup toasted hazelnuts. Cut into 24 pieces.
          Recipe Notes

          Peel butternut squash then split in half lengthwise. Cut into large chunks and grate using a fine grater. It is essential to use the fine grates (like you would use to grate parmesan cheese).  The finely grated squash will cook in the time the cake takes to bake.

          The brown sugar in the icing will dissolve as it gets beaten with the cream cheese and butter.

          Spiced Peach Crepes

          Spiced Peach Crepes nestle spiced peaches in a tender crepe, topping with caramel and vanilla ice cream.
          Spiced Peach Crepes
          Print Recipe
          Fresh peaches, sugar, spices and a little rum all nestled together in a tender sweet crepe.
            Servings Prep Time
            6 people 20 minutes
            Cook Time
            30 minutes
            Servings Prep Time
            6 people 20 minutes
            Cook Time
            30 minutes
            Spiced Peach Crepes nestle spiced peaches in a tender crepe, topping with caramel and vanilla ice cream.
            Spiced Peach Crepes
            Print Recipe
            Fresh peaches, sugar, spices and a little rum all nestled together in a tender sweet crepe.
              Servings Prep Time
              6 people 20 minutes
              Cook Time
              30 minutes
              Servings Prep Time
              6 people 20 minutes
              Cook Time
              30 minutes
              Ingredients
              Crepes
              Spiced Peaches
              Servings: people
              Instructions
              Crepes
              1. Combine all ingredients, using 2 tbsp of melted butter in a blender and blend until smooth and frothy, approximately 1 minute. Allow to rest at room temperature for a half an hour prior to using.
              2. Heat an 8" non stick pan over medium heat. When hot, brush with melted butter. Add approximately 40ml of crepe batter to the pan, swirl immediately creating a 6-7" crepe. Allow to cook for 1-1 1/2 minutes. Using a rubber spatula flip crepe over and cook for an additional 30 seconds. Slide out of pan onto plate. Repeat with remaining batter to create 12 crepes. Crepes can be stacked upon themselves.
              Spiced Peaches
              1. Peel peaches and cut in half. Remove stone and cut each half into thick slices. In a medium size sauce pan combine sliced peaches with rum, sugar, vanilla and spices. Cook over medium heat until sugar has dissolved and peach slices have started to soften, about 7-8 minutes. Combine orange juice with cornstarch and add all at once to the peaches, stirring constantly until mixture comes to a simmer and has thickened. Remove from heat and allow filling to cool down to a warm state.
              2. Lay one crepe on a flat surface and place 1/4 cup of spiced peaches in a slight line along the center of the crepe. Fold the bottom 1/3 of the crepe over the filling, press along filling to flatten slightly and move filling toward the outer edge. Fold top 1/3 of crepe down over the bottom, creating a long rectangle with open ends. Gently place on plate, seam side down. Repeat with remaining crepes and filling to create 12 crepes. Serve 2 per plate and drizzle with caramel sauce and top with vanilla ice cream.
              Recipe Notes

              Crepes and filling can be made one day ahead and kept covered and chilled until ready to use.  To serve warm, allow crepes to come to room temperature and warm peach filling over low heat until just warm. Assemble crepes and serve immediately.

              Banana Bread

              Banana Bread
              Print Recipe
              Servings Prep Time
              1 loaf 20 min
              Cook Time
              60 min
              Servings Prep Time
              1 loaf 20 min
              Cook Time
              60 min
              Banana Bread
              Print Recipe
              Servings Prep Time
              1 loaf 20 min
              Cook Time
              60 min
              Servings Prep Time
              1 loaf 20 min
              Cook Time
              60 min
              Ingredients
              Servings: loaf
              Instructions
              1. Preheat oven to 350℉. In a small bowl combine flour, baking soda, baking powder, salt and set aside. In a large bowl whisk together sugar and oil. Beat in one egg at a time until well combined. Stir in mashed bananas, orange juice and vanilla. Add flour mixture and stir until just combined. Pour into a 9x5x2.75" loaf pan sprayed with non stick spray or greased and floured. Bake for approximately 60 minutes or until a toothpick inserted comes out clean. Cool completely on a wire rack prior to removing from pan. Enjoy!
              Recipe Notes

              Banana Bread

              I find that thawed frozen bananas work the best because they are very mushy already without being brown on the inside.  Plus it's a great way to use those bananas that are a little far gone.