Cashew Curry and Mango Crisps

These crisps are similar to the Rosemary Pecan crisps on our blog but instead of cranberries to add a hit of sweetness, we added mango. Cashews instead of pecans and curry instead of rosemary. These flavours go really well together and don't be afraid of the curry as it's flavour is very subtle in these crisps. My favourite way to enjoy these crisps is with a nice piece of sharp old cheddar cheese.



Ingredients:

3 Cups all purpose flour

1 tsp baking soda

1 ½ tsp salt

½ Cup brown sugar

2 ½ Cups buttermilk

½ Cup warm honey

1 3/4 Cup dried chopped Mango

1 ¼ Cup cashews

1 ¼ Cup unsalted pumpkin seeds

½ Cup sesame seeds

1 Cup flax seed

1 ½- 2 Teaspoons curry spice


Directions:

Preheat oven to 325 degrees F.

In a large bowl, combine flour,brown sugar, baking soda, and salt. Add buttermilk and warm honey. Stir until just combined. Stir in the rest of the ingredients. Do not over mix!!

Grease and line three loaf pans with parchment paper. Divide batter between the pans. Bake for approximately 35-40 minutes( test with a toothpick ). Remove from pans and cool on a wire rack. When loaves have cooled wrap in plastic wrap and put in freezer.

The loaves are easier to slice when frozen. I usually make the loaves one day and slice and bake the next day. I often slice and bake one loaf at a time and have the others for another day.

With a sharp knife, slice the loaves to approximately ⅛ inch or 3mm. Place on ungreased baking sheets. Bake in 275 degree oven for approximately 40 minutes. Half way through baking flip the slices over and continue baking until crisp and golden brown.

Kitchen Tip: I use my electric meat slicer as this makes the job easy and all the crisps are the same thickness. Looks professional!!

I enjoy eating the crisps with old cheddar cheese.

Great to give as gifts at Christmas time or anytime for that matter!!

Print Recipe:Cashew Curry and Mango Crisps

Combine flour, brown sugar, baking powder and salt. Add buttermilk and warmed honey and stir until just combined.

Dried mango

Chop dried mango.

Add the rest of the ingredients and stir gently.

Grease and line three loaf pans with parchment paper, divide between the pans.

Smooth the surface of each loaf.

Bake in 325 degree oven for 35-40 minutes or until toothpick comes out clean. Remove to wire rack to cool. Remove form pans after about 10 minutes. Cool and then wrap and freeze.

Remove frozen loaf from freezer. Allow to thaw for 10-15 minutes. Slice thinly with a sharp knife or slice with a meat slicer. 

Lay on ungreased sheet pans and bake in 275 degree oven for about 40 minutes or until golden brown.

Enjoy with a slice of cheese.