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Rosemary Pecan Crisps (Rain Forest Crackers) Recipe

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This recipe for Rosemary Pecan Crisps (Rain Forest Crackers) is from Lynn's Family Favourite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. flour
2 tsp. baking soda
1 tsp. salt
2 c. buttermilk
1/4 c. brown sugar
1/4 c. honey
1 c. raisins*
1/2 c. chopped pecans
1/2 c roaster pumpkin seeds
1/4 c. sesame seeds
1/4 c. ground flaxseed
1 tbsp. chopped fresh rosemary
Directions:
Directions:
Preheat oven to 350º F.

Ibn large bowl, stir together the flour, baking soda and salt. Add the buttermilk, brown sugar and honey and stir for a few strokes. Add the remaining ingredients and stir just until blended.

Pour the batter into two 4" x 8" greased loaf pans. 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. I usually cut each loaf in half, pop them into the freezer and take out one portion at a time to bake.

Preheat oven to 300º F. Slice the 1/2 loaf as thin as you can and place the slices in a single layer on an ungreased cookie sheet. Bake for about 15 minutes and then flip over and bake for another 10 minutes, until crisp and golden.
Number Of Servings:
Number Of Servings:
Many
Preparation Time:
Preparation Time:
1 hour for the initial loaf, then 1/2 hour for the remaining step.
Personal Notes:
Personal Notes:
*You can substitute any dried fruit you like - I prefer dried blueberries or cranberries to the raisins. Dried chopped apricots are also good. Also change out the nuts to your taste, just remember to toast them first.

 

 

 

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