Rosemary Craisin Pecan Crisps

If you like Lesley Stowe's rosemary pecan raincoast crisps, then you will enjoy this recipe that comes from Julie Van Rosendaal's Grazing: Portable snacks and finger foods for anytime, anywhere (second in a series of low fat cookbooks). The technique is very similar to biscotti, as you bake the crackers twice.

Preheat oven to 350 degrees F.

In a large bowl, stir together 2 cups flour, 2 tsp. baking soda and 1 tsp. salt.

In another bowl, combine 1 cup raisins (or craisins), 1/2 cup chopped pecans, 1/2 cup roasted pumpkin seeds (optional), 1/4 cup sesame seeds, 1/4 cup ground flaxseed, and 1 Tb. chopped fresh rosemary (or 1 tsp. dried rosemary).

Add 1/4 cup brown sugar and mix

Add 1/4 cup honey

Add 2 cups buttermilk

Stir a few strokes

Add the craisins, pecans, pumpkin seeds, sesame seeds, flaxseed and rosemary

Stir just until blended

Pour the batter into two 4" by 8" loaf pans that have been sprayed with non-stick spray. Bake for about 45 minutes, until golden and springy to the touch.

Remove from the pans and cool on a wire rack

Julie says: "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 one and bake one loaf and pop the other in the freezer for later".

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. (This may take longer, depending on how thin you slice them). Try not to eat them all at once.

Makes about 8 dozen crackers.

cook's notes: These are great on their own, with hummus or cheese.