Rosemary Raisin Pecan Crisps
Elevate your snacking or entertaining game with these irresistible Rosemary Raisin Pecan Crisps—a perfect blend of sweet and savory flavors with a hearty, wholesome crunch. Made with a mix of all-purpose and whole wheat flour, these artisan-style crisps are studded with juicy raisins, tart cranberries, nutty pecans, crunchy pumpkin seeds, and nutrient-packed flaxseeds. A touch of fresh rosemary and a drizzle of honey bring an aromatic depth that pairs beautifully with cheeses, charcuterie, or even a simple smear of butter. Twice-baked to achieve their signature crispness, these thinly sliced delights boast a perfect balance of textures and flavors, making them a must-have addition to any cheese board or snack spread. Ready in just under an hour and a half, these homemade crackers are a gourmet treat you can feel great about sharing—or savoring yourself!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 cup Whole wheat flour
- 2 teaspoons Baking soda
- 0.5 teaspoon Salt
- 2 cups Buttermilk
- 0.25 cup Honey
- 0.25 cup Brown sugar
- 0.5 cup Raisins
- 0.5 cup Chopped pecans
- 0.25 cup Pumpkin seeds
- 2 tablespoons Flaxseeds
- 1 tablespoon Fresh rosemary, minced
- 0.25 cup Dried cranberries
Instructions
Preheat your oven to 350°F (175°C) and grease 2 small 8x4-inch loaf pans or line them with parchment paper.
In a medium-sized bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, and salt until well combined.
In a separate large bowl, mix the buttermilk, honey, and brown sugar until the sugar is mostly dissolved.
Gradually add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix.
Fold in the raisins, chopped pecans, pumpkin seeds, flaxseeds, fresh rosemary, and dried cranberries until evenly distributed within the batter.
Divide the batter evenly between the two prepared loaf pans and smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of each loaf comes out clean.
Remove the loaves from the oven and let them cool completely on a wire rack. Once cooled, wrap them tightly in plastic wrap and refrigerate for at least 2-3 hours or overnight for easier slicing.
Preheat the oven to 300°F (150°C) and line baking sheets with parchment paper.
Using a sharp serrated knife, slice the chilled loaves as thin as possible, about 1/8-inch thick.
Arrange the slices in a single layer on the prepared baking sheets and bake for 15 minutes. Flip each slice and bake for an additional 10-15 minutes until the crisps are golden and fully dried.
Remove the crisps from the oven and allow them to cool completely on the baking sheets before serving or storing in an airtight container for up to 1 week.
Nutrition Facts
Calories |
2533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.0 g | 112% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 4277 mg | 186% | |
| Total Carbohydrate | 397.0 g | 144% | |
| Dietary Fiber | 37.6 g | 134% | |
| Total Sugars | 187.5 g | ||
| Protein | 66.8 g | 134% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 818 mg | 63% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 2658 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
