Print Options:

Rosemary Raisin Pecan Crisps

Yields1 Serving

 2 cups all-purpose flour
 2 tsp. baking soda
 1/2 tsp. salt
 2 cups buttermilk
 1/4 cup brown sugar
 1/4 cup honey
 1 cup raisins
 1/2 cup chopped pecans
 1/2 cup roasted pumpkin seeds (optional)
 1/4 cup sesame seeds
 1/4 cup flax seed, ground
 1 Tbsp. chopped fresh rosemary

Preheat oven to 350°F.


In a large bowl, stir together the flour, baking soda and salt. Add the buttermilk, brown sugar and honey and stir a few strokes. Add the raisins, pecans, pumpkin seeds, sesame seeds, flax seed and rosemary and stir just until blended.


Pour the batter into two 8x4-inch loaf pans that have been sprayed with nonstick spray. Bake for about 35 minutes, until golden and springy to the touch. Remove from the pans and cool on a wire rack.


The cooler the bread, the easier it is to slice really thin - you can leave it until the next day or pop it in the freezer. When you're ready to bake them again, preheat the oven to 300°F. Slice the loaves as thin as you can and place the slices in a single layer on an ungreased cookie sheet. (I like to slice and bake one loaf and pop the other in the freezer for another day.) Bake them for about 15 minutes, then flip them over and bake for another 10 minutes, until crisp and deep golden. Try not to eat them all at once.


Makes about 8 dozen crackers.