Raisin Rosemary Crisps

Raisin Rosemary Crisps Knock off Trader Joe's Crackers

Raisin Rosemary Crisps

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!

P~

5.0 from 4 reviews
Raisin Rosemary Crisps
 
Filled with nuts and seeds and a hint of rosemary and cinnamon, these little crackers are delicious and perfect with brie.
Author:
Recipe type: Snack cracker
Ingredients
  • 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)
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, stir together the flour, baking soda and salt.
  3. Add the buttermilk, brown sugar and honey and stir just until mixed.
  4. Add the raisins, pecans, pumpkin seeds, sunflower seeds, toasted oats, rosemary, both types of sesame seeds and cinnamon and stir just until blended.
  5. Pour the batter into four 3¼" x 6" mini loaf pans that have been sprayed with nonstick spray.
  6. Bake for about 25 minutes, until golden brown.
  7. Remove from the pans and cool on a wire rack.
  8. Once the loaves are cool, place in a ziplock bag and refrigerator overnight (they will slice very thin more easily when cold).
  9. Slice the loaves in half, length-wise, then slice the halves as thinly as you can.
  10. Place the slices in a single layer on an ungreased baking sheet.
  11. Preheat the oven to 250 degrees F.
  12. Place the baking sheet into the oven and bake them for about 30 minutes.
  13. Flip each crisp over, then flip them over bake for another 10 minutes, until crisp and deep golden brown.
Notes
To toast oats, cook in a dry nonstick skillet over medium-high heat on your stove top, stirring occasionally, for 5-7 minutes or until they are golden brown (either the old-fashioned or quick-cooking variety).

Raisin Rosemary Crisps

Raisin Rosemary Crisps prior to crisping

Raisin Rosemary Crisps

Raisin Rosemary Crisps after crisping

 

About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight.

I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I’m gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading…and commenting! P~

This entry was posted in Baking, Breads, Cookies, Fruits. Bookmark the permalink.

31 Responses to Raisin Rosemary Crisps

  1. Oh I am so trying this! I love the TJ’s cracker, but you are right, they are expensive! Thanks for this recipe friend!

  2. Natalie says:

    Yours look just like the crackers fresh out of the box! Can’t wait to try making these on my own, thanks for sharing 🙂

  3. Meg says:

    I made these today. We’re addicted to the TJ crisps but they are an expensive habit! I was AMAZED at how close these homemade crisps taste. They are worth the effort. Delicious!!!

    • Meg, They are an expensive habit! That’s exactly why I tried to come up with a recipe that was similar. I am really happy you think they are close, too. I love these, love, love, love them! Thank you so much for letting me know you tried them! P~

  4. Englishtea says:

    Hi-
    I am definitely making this. I don’t have the mini pans but do have regular loaf pans. How do I use them with this recipe?

    Thanks for replying.

    • Englishtea, I love your handle! If you’re using regular loaf pans, you’ll need to increase the baking time to 50-60 minutes (I’m guessing here, but you’ll want the loaves to be golden brown and firm in the center). Cool them in the same way and refrigerate. You’ll probably want to cut your slices into four squares, too, before toasting them. Hope this helps. P~

  5. Stephanie says:

    Fantastic recipe!!! I think they are even better than TJ’s crisps! Thank you!!!

  6. Yulia says:

    Can you substitute flour to gluten free flour or any other alternative ?thanks you

  7. Kate says:

    Thanks so much!! They were delicious coming out of the oven, but got soft when stored in a mason jar. 🙁 did I not bake them long enough, or are they meant to be eaten immediately? Thanks again for sharing your skills. 🙂

  8. TJ says:

    Just took these crisps out of the oven. All I can say is OMG! These crackers are so spot on. I can’t stop eating them. This recipe is amazing. Thanks.

  9. Allison says:

    FABULOUS with goat cheese too! My 5 year old begs for these and goat cheese all the time!

  10. emi tamura says:

    I’m so happy to find this recipe! I discovered the raisin rosemary ones at Trader Joes a few yeats ago which i absoluyely love, but now they have a new flavor of fig and olive. I think I like these even more! So I’m going to try your recipe but just change up the seeds and fruits to what’s in the fig ones. I literally went through 3 boxes in under 2 weeks! I was pairing them with my favorite cheese, aged gouda. Thanks again! -Emi

    • I’m happy you found me and I hope you’re able to replicate the fig and olive crisps! Good luck; I’d love to know how they turn out. P~

      • Emi Tamura says:

        So here’s my results for the fig and olive crisps! It took me 3 half-batches to get it right. I used your recipe for the base of flour, soda, salt, buttermilk, honey, b. sugar, and added 1/2 cup each of sunflower, flax, and sesame seeds (for full batch recipe). About 1/4 cup of sliced black olives canned in water and salt. NOT oil! That was one of my batches that didn’t turn out. Although I of course drained the olives, the residual oil from the olives got into the batter and made it so that they wouldn’t dry out properly. It took me over an hour and still kinda rubbery and caused the olives to take on a burnt taste from having to dry them for so long. I also added about a cup of chopped dried figs. But I found that I liked the taste and texture of raisins more so I used mostly raisins with some figs… since I had them! And also cut the figs no smaller than a large raisin. otherwise they kind of disappear. I also increased the b. sugar from 1/4 cup to about 1/3 cup. So there it is! I’m very happy with them! Now I want to figure out exactly how much this recipe cost me in comparison to the Trader Joe’s! Thank you so much for posting your awesome recipe! -emi

  11. Emi Tamura says:

    woops. correction. 1/2 cup of olives for a full batch.

  12. Suzaan says:

    The way you’ve described yourself, as someone who loves cooking and finds the entire process, all the way to dish washing – is fantastic. You seem to be a home maker par excellence. I came across your recipe as I was trying to find a recipe for plain crackers made of spelt with raisins.
    All the best, and may your love for domestic arts inspire many.

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