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~
- 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.
Raisin Rosemary Crisps prior to crisping
Raisin Rosemary Crisps after crisping
Oh I am so trying this! I love the TJ’s cracker, but you are right, they are expensive! Thanks for this recipe friend!
Lisa@The Cutting Edge of Ordinary recently posted…A crossroads.
Oh, you’re so welcome! I hope you do try them, Lisa. I think, if my calculations were correct, this recipe equals 8 boxes. And my pantry may be weird, but I had all of this on hand.
I think I have everything except black sesame seeds. Where did you get yours?
Lisa@The Cutting Edge of Ordinary recently posted…A crossroads.
I’m pretty sure I got mine at Kroger. They are McCormick Gourmet Collection. That said, you could certainly leave them out and just double the toasted white sesame seeds. P~
Yours look just like the crackers fresh out of the box! Can’t wait to try making these on my own, thanks for sharing 🙂
They were very close, Natalie. I hope you’ll let me know how you like them! Thanks so much for commenting! P~
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~
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~
Fantastic recipe!!! I think they are even better than TJ’s crisps! Thank you!!!
Thank you Stephanie! I am so happy you like them! P~
Can you substitute flour to gluten free flour or any other alternative ?thanks you
Yulia, I don’t see why not. Do let me know how it works if you try it. P~
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. 🙂
Kate, It sounds like you didn’t bake them long enough. Mine last, easily, several weeks (that’s if I hide them from myself in the pantry). You can put them back in the oven and re-crisp them. Thanks so much for commenting. P~
Thanks for your quick response! I’ve been baking a little each day ( not that I’m addicted to you’re delicious recipe or anything!). But it’s nice to know they store well too! 🙂
I’m so happy you like them, Kate! P~
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.
TJ, you have no idea how happy I am that you like them! And thanks not only for taking the time to comment, but for reminding me that I really need to make these again. It’s been a while. P~
FABULOUS with goat cheese too! My 5 year old begs for these and goat cheese all the time!
Allison, that makes me so happy! Thanks so much for taking the time to let me know! I love, love, love goat cheese. P~
A trick I do with these is I bake them in a muffin pan. Then I freeze all the muffins. I pull out 1 or 2 muffins, slice thinly while frozen, and bake up a few servings at a time. I try to keep the frozen muffins in the freezer.
What a super idea, Allison! P~
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~
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
Sounds great, Emi! I’ll have to give them a try! P~
woops. correction. 1/2 cup of olives for a full batch.
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.
Thank you, Suzaan. I appreciate your kind comments. P~