Rosemary Pecan Raisin Crisps
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Prep time: 
Cook time: 
Total time: 
Serves: 6 dozen crackers
 
Ingredients
  • 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
Instructions
  1. Preheat the oven to 350 degrees.
  2. In a large bowl, stir together the flour, baking soda and salt.  Add
  3. the buttermilk, brown sugar and honey and stir a few strokes.  Add the
  4. raisins, pecans, pumpkin seeds, sesame seeds, flax seed and rosemary
  5. and stir just until blended.
  6. Pour the batter into two 8″x4″ loaf pans that have been sprayed with
  7. nonstick spray.  Bake for about 45 minutes, until golden and springy to
  8. the touch.  Remove from the pans and cool on a wire rack.
  9. The cooler the bread, the easier it is to slice really thin.  You
  10. can leave it until the next day or pop it in the freezer.  Slice the
  11. loaves as thin as you can and place the slices in a single layer on an
  12. ungreased cookie sheet. Reduce the oven temperature to 300 degrees and
  13. bake them for 15 minutes.
  14. Flip them over and bake for another 10-15
  15. minutes, until crisp and deep golden brown.  Remove from the sheets to
  16. a cooling rack.  They will continue to crisp as they cool.
Recipe by In Good Taste at https://ingoodtaste.kitchen/rosemary-pecan-raisin-crisps/