Tuesday, January 25, 2011

Rosemary Raisin Pecan Crisps

Every now and then I spend several hours and days just browsing through food blogs, some that are more known and some that are not.  While browsing around one day, I found this recipe on Dinner with Julie.  I was so happy when I found it because I actually love Lesley Stowe's Raincoast Crisps!!  My friend introduced me to them one day at her house and directly after leaving I went to purchase my own box at Whole Foods.  They are in the cheese section.  They are really yummy and have a a few flavors to choose from.  I have only had the Rosemary Raisin Pecan version.  There's a nice balance between the sweetness from the raisins, crunch from the pumpkin seeds and pecans, and even a little umami from the sesame seeds.  On top of all that there's flax seed meal and buttermilk in them as well!  They go great with any and all cheeses, but my fave is spreading them with a creamy brie!  I hope you enjoy them as much as I do!!  This recipe is taken directly from Dinner with Julie.

Rosemary Raisin Pecan Crisps
(makes 2-3 small loaves, depending on the size of pan)
2 cups flour
2 tsp. baking soda
1/2 tsp. salt
2 cups buttermilk
1/4 cup brown sugar
1/4 cup honey
1 cup raisins
1/2 cup chopped pecans
1/2 cup roasted pumpkin seeds (optional)
1/4 cup sesame seeds
1/4 cup flax seed, ground
1 Tbsp. chopped fresh rosemary

Preheat oven to 350° F.
In a large bowl, stir together the flour, baking soda and salt. Add the buttermilk, brown sugar and honey and stir a few strokes. Add the raisins, pecans, pumpkin seeds, sesame seeds, flax seed and rosemary and stir just until blended.
Pour the batter into two 8”x4” loaf pans that have been sprayed with nonstick spray. Bake for about 35 minutes, until golden and springy to the touch. Remove from the pans and cool on a wire rack.
The cooler the bread, the easier it is to slice really thin. You can leave it until the next day or pop it in the freezer. Slice the loaves as thin as you can and place the slices in a single layer on an ungreased cookie sheet. (I like to slice and bake one loaf and pop the other in the freezer for another day.) Reduce the oven heat to 300° F and bake them for about 15 minutes, then flip them over and bake for another 10 minutes, until crisp and deep golden. 


Post a Comment

Related Posts Plugin for WordPress, Blogger...