“These crackers are thin, crispy, and packed with flavor. The raisins add their chewy texture and sweetness, while the nuts and seeds give the crackers substance. The fresh rosemary gives a breath of pine-y goodness to every bite, just like in the original crackers.”
Rosemary Raisin Pecan Crisps
2 cups all-purpose flour (to make these gluten-free, substitute with gluten-free flour or rice flour)
2 teaspoons baking soda
½ teaspoon salt
2 cups buttermilk (to make these gluten-free or non-dairy, substitute with 1 ¾ cups almond milk)
¼ cup brown sugar
¼ cup honey
1 cup raisins
½ cup chopped pecans
½ cup roasted pumpkin seeds (optional)
¼ cup sesame seeds1/4 cup flax seed (ground)
1 Tablespoon fresh rosemary (I used dried rosemary)
Preheat oven to 350 degree F.
- In a large bowl, stir together flour, baking soda and salt.
- Add buttermilk, brown sugar and honey and stir a few strokes.
- Add raisins, pecans, pumpkin seeds, sesame seeds, flax seed and rosemary. Stir until blended.
- Spray two 8 x 4 inch loaf pans with non-stick spray, then pour batter into two pans. Bake for about 35 minutes, until golden and springy to the touch. Remove pans and cool on a wire rack.
- The cooler the bread, the easier it is to slice really thin. When ready to continue baking, preheat oven to 300 degrees F. Slice loaves as thin as possible and place slices in a single layer on an ungreased cookie sheet. (Tip. One loaf can be sliced and baked, and the other can be frozen to be slice and baked at another time.) Bake for about 15 minutes, then flip over and bake another 10 minutes, until crisp and deep golden.
Yield. About 8 dozen crackers.
Source: Dinner With Julie
Tips from thekitchn
–freeze loaves before slicing in order to get the thinnest crackers
–bake loaves in mini-loaf pans for the perfect cracker shape
–double quantity of rosemary if you love the rosemary taste
–replace half of all-purpose flour with whole wheat flour
–plump up raisins before mixing them into batter if you want them to stand out more in finished cracker