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Foodie 411

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Rosemary Raisin Pecan Crisps

This Recipe Is:

By Dana Treat
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

Preheat the 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 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. 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.

Reviewed July 16, 2012

From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
For more recipes go to Foodily.com