Ingredients
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2
-
2
-
1
-
2
-
1/4
-
1/4
-
1
-
1/2
-
1/2
-
1/4
-
1/4
-
1
-
-
-
Directions
Rosemary Raisin Pecan Crisps, An attempt to recreate Lesley Stowe’s unbelievably fabulous rain coast crisps, which are not available where I live Sweet savoury crisps great served with goat cheese Makes about 8 dozen crackers , Love these! They are more delicious than the store-bought ones I make batches in mini loaf tins, and then freeze the loaves for future use It’s so easy to toast up a batch when friends come over, or to give as a gift They are the 1st thing gone on every cheese plate , Made half a recipe but used almonds, dates, sunflower seeds, sesame seeds DH loved them and will make them all the time Great by themselves or with parmesan cheese Baked in mini loaves (2) for 30 min , then second bake for 2- 15 min bakes
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Steps
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1
Done
|
Preheat Oven to 350f. |
|
2
Done
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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. |
|
3
Done
|
Pour the Batter Into Two 4x 8-Inch Loaf Pans That Have Been Sprayed With Non-Stick Spray. Bake For About 45 Minute Until Golden and Springy to the Touch. Remove from the Pans and Cool on a Wire Rack. |
|
4
Done
|
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. Try Slicing and Baking One Loaf and Popping the Other in the Freezer For Later. Reduce the Oven Heat to 300f 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! |
