You know those pricey crackers sold in the deli section–the ones you always hope are on sale? Well, here’s the recipe so you can make them yourself. They are a perfect replica. Actually, they’re better because they’re fresh from your own oven, made with your own hands.
Laura made these today to go with her Cranberry Conserve as Christmas gifts for friends. I sat on the sidelines in the kitchen this afternoon, nursing a hot lemon and honey with a box of tissues close by. As I watched her cooking and listened to her worrying that the conserve wasn’t thickening and the crisps weren’t crisping, I realized just how much gifts from the kitchen are truly gifts from the heart.
Makes about 4 dozen crisps.
- 1 cup flour
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1 cup buttermilk
- 2 Tbsp. brown sugar
- 2 Tbsp. honey
- 1/2 cup raisins
- 1/4 cup chopped pecans
- 1/4 cup roasted pumpkin seeds or sunflower seeds
- 2 Tbsp. sesame seeds
- 2 Tbsp. flax seed, ground
- 2 tsp. chopped fresh rosemary
- Preheat oven to 350° F.
- Grind the flax seed if you have a Vitamix or other powerful blender or food processor, or use pre-ground.
- In a large bowl, stir together the flour, baking soda and salt. Add the buttermilk, brown sugar and honey and stir gently. Add the raisins, pecans, pumpkin or sunflower seeds, sesame seeds, flax seed and rosemary and stir just until blended.
- Pour the batter into a non-stick or greased 1 pound (8″ x 4″) loaf pan. Bake for about 35 minutes until golden. Remove from the pan and cool on a wire rack.
- Cool the loaf completely before slicing. It can be refrigerated or frozen at this point. It must be cold in order to slice very thinly.
- Place the thin slices in a single layer on an ungreased cookie sheet. Reduce the oven temperature to 300F. and bake for about 15 minutes, then flip and bake for another 10 minutes until crisp and browned.
- Turn off the heat and let them sit in the oven for about 2 hours to dry. Store in an airtight container.