Somehow I came across this recipe basically for crisps/crackers with all sorts of delectable nuts, seeds and dried fruit (sesame, pumpkin and sunflower seeds, pecans, raisins, dried cranberries and even fresh rosemary!) goodness in them. The recipe creator was actually trying to replicate store-bought and very expensive Raincoast Crisps, which I had never heard of, but apparently are an amazing healthy food item.
I shared these on Sunday and served them with triple cream goat brie, mmmmmmm!
Here my version: Rosemary Fruit, Nut & Seed Crisps
1 cup whole wheat flour
1 cup 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 and/or dried cranberries
1/2 cup chopped pecans
1/2 cup roasted pumpkin seeds (optional)
1/4 cup sesame seeds
1/4 cup sunflower seeds
1 Tbsp. chopped fresh rosemary
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/cranberries, pecans, pumpkin seeds, sesame seeds, sunflower seed and rosemary and stir just until blended.
3. 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.
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.) 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.
Makes about 8 dozen crackers.
Thoughts: I don’t think I or anyone else could taste the rosemary. Next time I just might do without.. Aside from the cookie sheets, really easy to make and not that much to clean, you just have to be home for awhile waiting for the two baking times. Noah also suggested I bake my slivers on a rack which should eliminate having to take them out of the oven to flip sides.