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Rosemary Raisin Pecan Crisps

Rosemary Raisin Pecan Crisps
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WebMD Recipe from Foodily.com

Ingredients
Prep: 20 minutes | Cook: 1 hour 15 minutes | Total Time: 1 hour 35 minutes
  • 2 cups
    flour
  • 2 teaspoons
    baking soda
  • 1 teaspoon
    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 tablespoon
    chopped fresh rosemary
Instructions
  1. Preheat the oven to 350°F.
  2. 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. Pour the batter into two 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.
  4. 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.  Reduce the oven temperature to 300°F and bake them for 15 minutes. Flip them over and bake for another 10-15 minutes, until crisp and deep golden brown. Remove from the sheets to a cooling rack. They will continue to crisp as they cool.
Nutritional Information

Makes: 6-8 dozen/48 servings
  • Calories67
  • Carbohydrates9.9g
    • Dietary fiber0.8g
  • Cholesterol0mg
  • Fat2.4g
    • Saturated fat0g
  • Sodium114mg
  • Protein1.8g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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