Archive for December 7th, 2020

It’s definitely going to be a very different holiday season this year. We usually escape the drudgery of November by renting a house in a friends’ community in Arizona but, not this year. I’m already dreading February when we usually escape to Spain, thank you COVID19, not this year.

I usually look forward to all the holiday parties, both throwing and going to them, but not this year.

Over the last few years, I’ve slowly stopped baking my Christmas goodies to give to friends, but not this year. We deserve a treat. So friends, drop the diet and enjoy!

We usually entertain friends and family this time of year around our wood-burning fireplace in our living room, but not this year. However, we’ve adapted our outdoor space to include a natural gas heater, and equipped the sectional and chairs with electric blankets, trying to extend our entertaining capacity during these trying times. It’s been very successful at 10° C (50° F) but who knows how cosy it will be when temperatures plummet to -10° C (14° F) in January and February. I’m taking full advantage while I can.

This recipe was developed for an evening when we socially-distance-entertained friends under the warm heat trapped under the awning and cosy electric blankets.

These crackers are like biscotti because they are twice-baked. Using an electric slicer gives you excellent control and wonderfully thin slices.

Fruit and Seed Crackers

Makes 75 thinly sliced crackers

For the original recipe, please click here.


  • 2 eggs, lightly whisked
  • 300 mL milk
  • 15 mL honey or agave syrup
  • 5 g salt
  • 125 g spelt or whole wheat flour
  • 200 g AP unbleached flour
  • 60 g dried cranberries
  • 70 g raw pumpkin seeds
  • 50 g sesame seeds


  1. Prepare a small terrine pan (like this one) by lining it with parchment paper. Preheat the oven to 350° F.
  2. Combine the eggs, milk and honey and mix well.
  3. Sift the salt and flours together to combine. Stir in the fruit, nuts and seeds. Make a well in the centre and pour the egg mixture into the dried ingredients, stir to combine.
  4. Pour into the prepared pan and bake for 25-35 minutes or until a toothpick comes out clean. Reduce the oven temperature to 300° F.
  5. Tip the loaf out to cool completely and then slice as thinly as possible (I found the electric slicer did a beautiful job). Bake cracker slices until toasty and crisp, about 20-30 minutes, flip if necessary. Cool completely to store.


  • I adapted this recipe from Chef Mimi’s blog. I used the seeds and fruit I had on hand, it’s quite versatile, so use what you have on hand.
  • I made these again in August 2021 and did not have whole wheat or spelt flour so I substituted almond flour and they turned out lovely.


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