Rosemary Raisin Pecan Crisps

Makes 8 dozen crackers

These are addictive! Just like Lesley’s Stowe’s Rainforest Crisps. Great for entertaining and they make great gifts. I’ve given the frozen loaves with instructions on how to slice and bake into crackers.

ingredients

2 cups flour
2 tsp baking soda
1 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 flaxseed, ground
1 Tbsp chopped fresh rosemary

directions

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1. Preheat oven to 350 degrees.
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2. 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, ground flaxseed and rosemary and stir just until blended.
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3. Pour the batter into two 4“ x 8” loaf pans that have been sprayed with non-stick spray.
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4. Bake for about 45 minutes, until golden and springy to the touch. Remove from the pans and cool on a wire rack.
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5. 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 (wrapped in plastic wrap and then in foil). Slice the loaves as thin as you can and place the slices in a single layer on an ungreased cookie sheet.
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5. Bake the crackers in a 300 degree oven for about 15 minutes, then flip them over and bake for another 10 minutes, until crisp and deep golden.
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Serve these delectable crackers with a little spread of light cream cheese and a dab of red pepper jelly or blueberry chutney.

notes

Grinding flaxseed or spices. I bought a coffee grinder to use for grinding flaxseed and spices. You can find them for under $15 and it's a great tool for the kitchen.

Source: Anne Greenwell