Method
Decided to make my own Rosemary Raisin Crisps since I can not buy them here.
I had some from Trader Joes while I was visiting my bestest family in Topanga.
They were so good and add a nice touch to any meal.
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
Directions 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 8×4-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. (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.
Has no idea why the print button is pulling the image from the previous post.
