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Copycat Recipes: Rosemary Raisin Pecan Crisps

BT Calgary | posted Wednesday, Sep 2nd, 2015

Rosemary Raisin Pecan Crisps

Makes about 8 dozen crackers.

Makes about 8 dozen crackers.

INGREDIENTS:

  • 2 cups 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 green pumpkin seeds
  • 1/4 cup sesame seeds
  • 1/4 cup ground flaxseed (optional)
  • 1 Tbsp. chopped fresh rosemary

PREP:

  1. Preheat oven to 350° F.
  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, flax seed and rosemary and stir just until blended.
  3. 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.
  4. 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. (I like to slice and bake one loaf and pop the other in the freezer for another day.)
  5. Reduce the oven heat to 300° F and 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!

Enjoy!

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