in spite of the recent snow and freezing temperatures,
so it is perfect to use for this.
It's as easy as making quick bread!
Rosemary, Pumpkin Seed and Cranberry Crackers
2 Cups All-purpose Flour
2 tsp. baking soda
½ tsp. salt
2 Cups buttermilk
¼ Cup brown sugar
¼ Cup honey
1 Cup dried Cranberries or Raisins
½ Cup chopped pecans
½ Cup roasted pumpkin seeds
¼ Cup sesame seeds
¼ Cup ground flax seeds
1 Tbsp. chopped fresh rosemary
Whisk together the flour, baking soda, salt and brown
sugar. Stir together the buttermilk and honey and pour it into the flour, stir just till incorporated. Gently
fold in the remaining ingredients just until blended. Pour the batter into 2
greased loaf pans and bake at 350F for 35 minutes or until golden and springs
back to the touch.
Remove from the pans and cool. In fact, it’s best to
totally cool them and even partially freeze them before slicing. You can even
freeze them at this point and leave the slicing and crisping for another day.
Slice the loaves as thin as possible and lay the slices
out in a single layer onto large ungreased baking sheets. Bake at 300F for 15
minutes on one side – flip them over and bake for another 10-15 minutes on the
other side until crisp and deep golden.
This recipe makes approx. 8 dozen crackers. Store in an
airtight container and try not to eat them all at once J.
These crackers are perfect for serving the Antipasto we
just made the other week.
Till next time ............. get crackering before the rosemary freezes solid!