Rosemary Raisin Pecan Crisps



  • 2 cups flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 cups buttermilk
  • 1/4 cup brown sugar
  • 1/4 honey
  • 1 cup raisins
  • 1/2 cup chopped pecans
  • 1/2 cup roasted pumpkins seeds (optional)
  • 1/4 cup sesame seeds
  • 1/4 cup ground flaxseed
  • 1 tbsp chopped fresh rosemary



  1. Preheat oven to 375 F.
  2. In a large bowl, stir together flour, baking soda, and salt.
  3. Add buttermilk, brown sugar and honey and stir a few strokes.
  4. Add raisins, pecans, pumpkin seeds, flaxseed, and rosemary and stir just until blended.
  5. Pour batter into two non-stick prepared 4" x 8" loaf pans.
  6. Bake 45 minutes until golden and springy to touch.  Remove to wire racks.
  7. Let cool completely and slice into thin pieces.
  8. Bake sliced pieces at 300 F. for 10 - 15 minutes, flip and bake another 8 - 10 minutes.
  9. Remove from oven and cool on racks.

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