Rosemary Raisin Pecan Crisps Recipe - A Family Favorite!

This recipe is a reproduction of the Raincoast Crisp Rosemary Raisin Pecan version.  My family absolutely loves these!  Even when both girls are being picky eaters, I know I can pull these out and win them over.  They can be served plain, but my favorite way to enjoy these is topped with goat cheese.  I've also used whipped cream cheese and Laughing Cow Swiss. 

I want to add that this is one of those recipes that looks like the ingredients may cost more than it's worth, but I if you use my Tip #1 below it makes about 24 muffins and each muffin makes anywhere from 8-12+ crackers depending on how thin you slice it.  THEN you will still have left over ingredients for the next time you make them.  For example the Flax Seed is going to last you forever!!  I've made half a dozen batches of these at least and still have most of my box of Flax Seed. 

Here are my tips for this recipe:
Tip #1: Don't bake it in the mini loaf pan.  Bake it in a muffin pan. 
Tip #2: Freeze the the muffins BEFORE trying to slice. This will make them hard and much easier to slicke therefore making them thiner and more crisps from each one.
Tip #3: Slice using a bagel knife if you have one.  This works really well for me. 
Tip #4: Slice all your muffins at one time then refreeze the slices in a gallon freezer bag.  Bake what you want when you want them! 
Tip #5: If you don't have buttermilk (usually the one ingredient I don't have on hand), don't get discouraged!  Make your own!

Rosemary Raisin Pecan Crisps

2 cups flour
2 tsp. baking soda
1/2 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.
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 as much as possible before slicing.  Slice the loaves in thin slices.  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 on one side then flip then and bake for 10 minutes on the other side.  Add more time if necessary to make them crispy and golden. 

Happy Baking and even more important Happy Munching!