Friday, November 8, 2013

Rosemary Raisin Pecan Crisps

During the holidays, I become obsessed with beautiful, rustic cheese plates. And my favorite accompaniment to those cheeses? These crisp crackers, especially the rosemary raisin pecan ones. They're awesomely delicious and aren't loaded with ingredients I can't pronounce. So what's the problem? They're about $7 a box at Whole Foods. Yeah. So I took matters into my own hands and created the perfect replication of these crunchy, crispy, earthy, nutty, addictive crackers!

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

  1. Preheat oven to 350 degrees F. 
  2. 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.
  3. 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.
  4. 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).
  5. With a sharp serrated knife, cut the loaf in half lengthwise, then slice as thin as you can crosswise. 
  6. 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.

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