Last week I blogged about a wine tasting party that I hosted. More specifically, I taunted you with photos of delicious food — yes, rosemary pecan raisin crisps, without telling you anything about it.
For my other blog I’ve been doing a lot of research about food: not just cooking it and then forcing my friends to eat it (which I know, is weighty responsibility) but consequently learning more about it from experts that have dedicated their lives to their passion.
I’ve also been reading more about where our food comes from. After watching Food Inc. a few months ago I realized that each person is responsible for what we put in our bodies. What is right for one person might not be right for another.
Sometimes, it really is easier to buy bagged spinach or canned soup but when I can make my own bread, granola or salad dressings I do.
And even though Kashi Whole Grain crackers are a staple in my kitchen cabinet, when I have time to make tasty crisps and crackers from scratch, I jump on the opportunity.
And it’s easier than you think.
- 2 cups flour
- 2 teaspoon baking soda
- 1 teaspoon sallt
- 2 cups buttermilk
- ¼ cup brown sugar
- ¼ cup honey
- 1 cup raisins
- ½ cup chopped pecans
- ½ cup roasted pumpkin seeds (optional)
- ¼ cup sesame seeds (optional)
- ¼ cup flax seed, ground
- 1 tablespoon chopped fresh rosemary
- Preheat the oven to 350 degrees.
- 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 8″x4″ loaf pans that have been sprayed with
- nonstick spray. Bake for about 45 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. Slice the
- loaves as thin as you can and place the slices in a single layer on an
- ungreased cookie sheet. Reduce the oven temperature to 300 degrees and
- bake them for 15 minutes.
- Flip them over and bake for another 10-15
- minutes, until crisp and deep golden brown. Remove from the sheets to
- a cooling rack. They will continue to crisp as they cool.