Raisin, Pecan & Rosemary Crisps
Can we talk about Trader Joe’s for a minute? I don’t know of a human who doesn’t love the place so I feel like its okay if we talk about it. When you walk into this wonderland you are greeted by some seasonal deal that you will seriously consider putting in your cart but instead you convince yourself you have some restraint and wait until before you check out to take it. Once you are into your trip you start off at the veggies and start to feel really healthy. All these fruits and vegetables readily packaged for you makes it easy to eat well. Then once you have sampled whatever they are offering that day, you mosey over to the frozen foods. THE DANGER ZONE. That is where the the amazing treats, cookies, pizzas & frozen chow mein are. But you got veggies so its okay. Finish your trip with some trail mix and some wine and you have officially had the best shopping trip of your life. The point of me talking about my obsession with TJs is their Raisin Rosemary Crisps. They are pretty amazing so I thought it was about time to make them myself. That is what everyone thinks when you like something right? Anyways, I found a similar recipe, altered it a bit and made these beauties.
Pecans, raisins, sunflower seeds, ground flax seeds, sesame seeds & rosemary. YUM.
Made the batter and bake into loaves. Then slice into thin slices!
Bake until crispy! Enjoy with some delicious cheese… from Trader Joe’s preferably.Print
- 2 cups flour
- 2 tsp. baking soda
- 1/2 tsp. salt
- 2 cups buttermilk
- 1/4 cup dark brown sugar
- 1/4 cup honey
- 1 cup raisins
- 1/2 cup chopped pecans
- 1/2 cup roasted, unsalted sunflower seeds
- 1/4 cup sesame seeds
- 1/4 cup flax seed, ground
- 1 Tbsp. chopped fresh rosemary
- In a large bowl, stir together the flour, baking soda and salt. Add the buttermilk, brown sugar and honey and stir until combined. Add the raisins, pecans, sunflower 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 in a 350 degree oven 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 thin. You can leave it until the next day or pop it in the freezer for 30 minutes. Slice the loaves as thin as you can and place the slices in a single layer on an ungreased cookie sheet. 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. Enjoy with cheese!