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Raisin, Pecan & Rosemary Crisps


Ingredients

Scale
  • 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

Instructions

  1. 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.
  2. 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.
  3. 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!