August
2009
rosemary raisin pecan crisps
laura brought some crisps back from new york, and i ate like the whole package (no one else was eating them!). those crispy breads are really addictive, and i don’t know where to buy them here (also i am really cheap), so i looked up a recipe to make some.
rosemary raisin pecan crisps
from dinner with julie
2 cups flour
2 tsp. baking soda
1 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
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”x4” loaf pans that have been sprayed with nonstick 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 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.
comments: yum, got my crisps fix 
anyway, this recipe was very simple, and the tips from julie were very useful. i froze one loaf for a couple hours, so it was easy to cut the toasts very thin, and the other loaf is still in the freezer waiting for me. i used 9×4 loaf pans, so my loaves were more rectangular. anyway, the crisps tasted very good. they are slightly sweet from the honey, but not too sweet so you can eat lots of them i took some to work too since i ate the ones laura brought back… they got some good reviews. some people thought it tasted like there was also some ginger in the bread. and thanks to ryan for supplying free rosemary. rosemary’s kinda expensive at the store…