Rosemary Raisin Pecan Crisps
- 2 cups whole wheat pastry flour or white whole wheat flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 cups milk (dairy or non-dairy, I used unsweetened almond milk)
- 1/4 cup sucanat or light brown sugar
- 2 tablespoons honey, maple syrup, or agave nectar
- 1 cup raisins
- 1/2 cup chopped pecans
- 1/2 cup pepitas (pumpkin seeds)
- 1/4 cup sesame seeds
- 1/4 cup flaxseed meal
- 2 tablespoons chopped fresh rosemary
- Preheat oven to 350 degrees F.
- In a large bowl, stir together the flour, baking soda, and salt. Add the remaining ingredients, stirring just until combined. Pour the batter into a greased loaf pan.
- Bake for about 35 minutes, until a toothpick inserted near the middle comes out clean. Allow to cool completely in the pan on a wire rack, then remove the loaf from the pan.
- Wrap the cooled loaf in plastic wrap or place in a tightly sealed plastic bag and freeze for at least 2 hours, preferably overnight (this makes it easier to slice thinly).
- With a sharp serrated knife, cut the loaf in half lengthwise, then slice as thin as you can crosswise.
- Lay the slices in a single layer on parchment paper-lined baking sheets, and bake in a 350 degree F oven for 15 minutes. Then flip and bake for another 5-10 minutes, until deep golden brown and crispy. Keep in mind that they will crisp up a little as they cool, so don't bake them until they're so crispy that they're burnt!
The progression of a perfect bite: rosemary raisin pecan crisp, goat cheese, cranberry apple butter, pepitas and chopped pecans.