These Raisin Rosemary Crisps are just to. die. for. good. And there is a story behind them, of course. They are my version of the crackers you can find at Trader Joe’s…and they are a LOT less expensive to make.
Not too long ago, I told you about going to our new local (kind of…in Knoxville) Trader Joe’s with my friend Pat. One of the delightful things I found there, thanks to Pat, were the Trader Joe’s brand of Raisin Rosemary Crisps; she encouraged me to buy them because she had them and thought they were delicious paired with brie.
I bought a box and they were so darned good that I
absolutely ate the entire box myself without touching the brie might have eaten a lot of them. Well, there aren’t many in a box, you see…so, that’s my excuse.
Anyway, since the crackers don’t come many in a box, and since I don’t get to Knoxville very much at all, and since I loved them so very much, I decided to try to come up with a version of my own. I looked at a few other recipes people had for the same thing and altered the ingredients a bit to match what is in the listed ingredients in the crisps; I think I’ve gotten pretty darned close.
The flavour of the rosemary and cinnamon is very subtle…and all the nuts and seeds are just fabulous! They aren’t too sweet at all. And, they really ARE perfect with brie…which I eventually found out. So, thanks to Pat for pointing me toward those crisps!
Now, make some, y’all! They are great!
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 cups buttermilk
- ¼ cup brown sugar
- ¼ cup honey
- 1 cup raisins
- ½ cup chopped pecans
- ½ cup roasted pumpkin seeds
- ¼ cup sunflower seeds
- ¼ cup toasted oats (see how to below)
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon black sesame seeds
- 1 tablespoon toasted white sesame seeds
- a pinch of cinnamon (just a tiny pinch)
- Preheat oven to 350 degrees F.
- In a large bowl, stir together the flour, baking soda and salt.
- Add the buttermilk, brown sugar and honey and stir just until mixed.
- Add the raisins, pecans, pumpkin seeds, sunflower seeds, toasted oats, rosemary, both types of sesame seeds and cinnamon and stir just until blended.
- Pour the batter into four 3¼" x 6" mini loaf pans that have been sprayed with nonstick spray.
- Bake for about 25 minutes, until golden brown.
- Remove from the pans and cool on a wire rack.
- Once the loaves are cool, place in a ziplock bag and refrigerator overnight (they will slice very thin more easily when cold).
- Slice the loaves in half, length-wise, then slice the halves as thinly as you can.
- Place the slices in a single layer on an ungreased baking sheet.
- Preheat the oven to 250 degrees F.
- Place the baking sheet into the oven and bake them for about 30 minutes.
- Flip each crisp over, then flip them over bake for another 10 minutes, until crisp and deep golden brown.