Method
A.K.A. :
Trader Joe’s Rosemary Raisin Crisps
Sometimes called Rosemary Raisin Crisps
Sometimes called Rosemary Raisin Pecan Crisps
but no matter what name you give them… DELICIOUS!
A true epicurean delight.
Ingredients
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
Method
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. Bake them for about 15 minutes, then flip them over and bake for another 10 minutes, until crisp and deep golden.
Makes about 8 dozen crackers
You can slice and bake one loaf and place the other in the freezer for another day. I bake 3 or 4 loaves at a time so I always have some handy.
