Rosemary Raisin Pecan Crisps
2 cups flour (can be half whole wheat; maybe more)
2 tsp. baking soda
1/2 tsp. salt
2 cups buttermilk
1/4 cup brown sugar
1/4 cup honey
1 cup raisins (or craisins, apricots or other dried fruit)
1/2 cup toasted chopped pecans (or walnuts, hazelnuts, etc)
1/2 cup roasted pumpkin seeds
1/4 cup sesame seeds
1/4 cup flax seed, ground
2 Tbsp grated Parmesan Cheese
2 Tbsp. fresh rosemary or 1 Tbsp dried; finely chopped
Preheat oven to 350° F.
[I toast the pecans and pumpkin seeds for 5 minutes in the 350° oven]
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”x4” 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. Cool overnight in fridge. The cooler the bread, the easier it is to slice really thin.
Slice the loaves as thin as you can (about ¼ inch) and place the slices in a single layer on an ungreased cookie sheet. Bake at 300° F for about 15 minutes, then flip them over and bake for another 10 minutes, until crisp and deep golden. You can vary the amount of baking time to suit your preference for crispness.
Try not to eat them all at once. Makes about 6 dozen crackers.