Copycat Rosemary Pecan Raincoast Crackers

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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

Step 5

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.

Step 6

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.

Step 7

Makes about 6 dozen crisps.