Copycat Rosemary Pecan Raincoast Crackers

• portions: 108 servings
• temps actif: 25 minutes
• temps total: 1 hour 15 minutes

Ingrédients

2 cups flour

2 teaspoons baking soda

1 teaspoon kosher salt

2 cups buttermilk

¼ cup brown sugar

2 tablespoons pure maple syrup (or honey)

1 cup raisins

½ cup pecans (lightly chopped)

½ cup pumpkin seeds (pepitos)

¼ cup sesame seeds

¼ cup flax seeds

2 tablespoons finely chopped fresh rosemary

Instructions

Preheat oven to 350 degrees F. Spray 4 small (6"x3") loaf pans with cooking spray or oil generously. Set aside. Line two sheet pans with parchment paper and set aside.

In a large bowl, stir together the flour, baking soda and salt. Add the buttermilk, brown sugar and maple syrup (or honey) and stir a few strokes. Add the raisins, pecans, pumpkin seeds, sesame seeds, flax seeds and rosemary and stir just until blended.

Pour the batter into the prepared loaf pans. Bake for 25-30 minutes until golden and springy to the touch. Allow loaves to cool in the pans for 10 minutes then remove and cool completely on a wire rack.

Once cool, freeze for 30-40 minutes. This will make it easier to thinly slice the loaves.

Preheat oven to 325˚F. Slice partially frozen loaves thinly (about ⅛-inch thick) and place the slices in a single layer on prepared sheet pans.

Bake for 15 minutes, then flip them over and bake the slices for another 5-10 minutes or until crisp and golden. Cool completely and store in an airtight container.

Makes about 9 dozen crisps.

Nutrition

• Taille de Portion: 1 cracker
• Calories: 26 kcal
• Lipides Totaux: 1 g
• Lipides Saturés: 0.1 g
• Lipides Insaturés: 0.7 g
• Cholestérol: 0.1 mg
• Sodium: 47 mg
• Glucides Totaux: 4 g
• Fibres Diététiques: 0.4 g
• Sucres Totaux: 1 g
• Protéines: 1 g