Rosemary Raisin Pecan Crisps
2 cups flour
2 teaspoons
baking soda 1 teaspoon
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 tablespoon chopped fresh rosemary
Preheat oven to 350 degrees.
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 until blended.
Pour the batter into two 4x8-inch loaf pans loaf pans that have been sprayed with non-stick spray. Bake for about 45 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. 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 later.
Reduce the oven heat to 300 degrees 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.
Makes about 8 dozen crackers.
