Raisin and Rosemary Thins (aka Seedy Crackers)

These crackers are VERY similar to a pricey brand of  crackers produced in Western Canada. I tried to create something similar on my own, and it was a dismal failure. Imagine my delight when I found this recipe and discovered that it is EXACTLY what I wanted!  This is a variation of a recipe published in my community newsletter.

1 cup flour

1 cup whole wheat flour

1/2 tsp. salt

2 tsp. baking soda

2 cups buttermilk

1/4 cup honey

1/4 cup brown sugar

3/4 cup raisins

1/2 cup pecans, chopped

1/2 cup pumpkin seeds, roasted

1/4 cup sesame seeds

1/4 cup ground flax seed

1 tbsp. fresh rosemary, chopped

Preheat oven to 350 degrees. Spray 4 mini loaf pans with cooking spray.

In a large bowl, stir the flours, salt and baking soda together.  Add the buttermilk, honey and brown sugar and stir until mixed.  Add the raisins, pecans, pumpkin seeds, sesame seeds, flax seeds and rosemary.  Stir only until just blended.

Divide the batter evenly into the greased pans.  Bake for approximately 30 minutes until lightly browned and springy to the touch.  Remove from loaf pans and cool on wire racks.  It is important to cool the bread completely as it makes slicing much easier. Refrigerate or freeze partially to make slicing easier.

Slice the loaves as thinly as possible, like crackers.  Place slices in a single layer on an ungreased baking sheet.  Heat oven heat to 300 degrees and bake slices for about 10 minutes on each side, until crisp and golden.

Tips and Variations

Substitute cranberries or cherries for raisins.  Substitute walnuts for pecans.  Buttermilk substitution: combine 2 tablespoons of vinegar or lemon juice with just under 2 cups of whole milk.  Let stand for  5 minutes before using.

Loaves can be frozen after initial baking, sliced and baked again after thawing.