Thursday, April 9, 2009

These are so good~

I came across these Dinner With Julie..I knew I had to try them because I buy a small 2 compartment box here that we just love..and frankly I find them pricey.. the only difference I think is that the ones I buy have cranberries instead of raisins..
I will make these again and again..Thanks to her..

Here is the recipe..resist the urge to bake much longer..I worried mine were not crispy they are a tad too crispy because I put them back in the oven for too long a time..
Perfect for Easter w/ a spread..

Or alone.

Rosemary Raisin Pecan Crisps

2 cups flour
2 tsp. baking soda
1 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.

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.

Pour the batter into two 8”x4” loaf pans that have been sprayed with nonstick spray. 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. 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. (I like to slice and bake one loaf and pop the other in the freezer for another day.) 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. Try not to eat them all at once.

Makes about 8 dozen crackers.

Per cracker: 30 calories, 0.8 g total fat (0.1 g saturated fat, 0.4 g monounsaturated fat, 0.3 g polyunsaturated fat), 0.7 g protein, 5.3 g carbohydrate, 0.2 mg cholesterol, 0.3 g fiber. 23% calories from fat.


  1. they look fun, are hey for happy hour? i love rosemary...

  2. What an interesting combination of flavors ~ I know we would love these!

    You always find and share the most interesting recipes Monique. These are going to the top of the "to make" list. :) xoxo

  3. Well placed Mary!

    Make sure you use the right pan size or they will be flatter..Yes Jain HD..! or snackung ..i just came home and ate 5..Oy..they're addictive.

  4. Oh my goodness, Monique...
    These sound so delicious, never tried the combination together. This one I shall print for a Sunday morning treat.

    Thank you for the macaron recipe, can't wait to try it out. Doing my gourmet store run tomorrow, maybe I'll get the cracker ingredients too!

  5. I am totally intrigued by this recipe. I have to make them just to experience them!! Mari is right - you always seem to find the most unique recipes! :D

  6. I've been looking for a healthy cracker recipe and this sounds perfect! I am going to try these this weekend for brunch. I do a blog on healthy eating so look for the post. Thank you so much!!
    Dana Zia

  7. Monique, I like your photo of the crackers and the sound of the rosemary pecans. Do you think that they would be good without the raisins? Or could I substitute dried cranberries?

  8. I do love crispy, crunchy snacks so this is a must try for me. What an interesting combination of flavors.

    Miss Paris Pants!!!!LOL

  9. will be cranberries! That's exactly what's in teh oens I buy!
    Thanks everyone..they are miummium..

  10. They do sound delicious, Monique! I think I would try dried cherries or cranberries, yum-yum :) Great recipe!

  11. I am definitely giving these a try and I am going to use the cranberries...sounds fantastic...can't wait!!!

    Let you know how they turn out!!!

    Happy Easter!!!

  12. Hum ! Quel délice ! Ça fait envie !