Best trader joe’s products + snacks
Trader Joe’s holds the key to my (foodie) heart. It started with all their goodies to make a charcuterie board for under $30. It wasn’t long before I discovered their low fat honey almond granola. Then I stumbled onto their inexpensive wines and fun beers. Put their hummus selection and flower section in there, and you can see my lack of self-control once I start pushing the red cart through their front door. A somewhat recent discovery of mine was a box of Trader Joe’s crackers with raisins and rosemary. They’re delightful on their own, but with a soft cheese or hummus, they’re heavenly addictive! The only thing to prevent me from eating the whole box is that my guy and my sister enjoy them as much as I do. I suppose that’s a good thing, but my hoarding instincts always start to kick in when I have to share that box. I guess it’s good that I figured out how to make these healthy crackers at home!
Healthy crackers | Homemade Snacks
I don’t usually test recipes too many times, but this one required a couple of tries to get the crackers salty and crispy enough. The first time, the middle came out doughy; the bread was too sweet; and they weren’t crispy, more chewy. More cooking time, different pans, and a slight change to the sweet and savory flavors and I had it! The almonds and seeds are my own addition, but I think the combination is just right and it looks so nice. These Trader Joe’s crackers (the copycat version) are divine with the roasted cauliflower + white bean hummus from last week. And don’t you think these would be a fun homemade gift?
TRADER JOE'S CRACKERS w. RAISINS & ROSEMARY
- 1/2 Cup raisins or currants
- 1/2 Cup unsalted sunflower seeds
- 1/4 Cup almonds
- 1/2 Cup each white and whole wheat flour
- 1 1/2 Tablespoons fresh rosemary, chopped
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 Cup buttermilk
- 1 1/2 Tablespoons maple syrup
- extra salt for top
Preheat oven to 350 degrees.
Spray one large bread loaf pan with nonstick cooking spray.
Combine raisins, seeds, and almonds in a small bowl. Stir to combine – seeds and nuts will coat fruit and decrease stickiness.
In a large bowl, combine flours, rosemary, baking soda, salt, buttermilk, and syrup. Mix in fruit, nuts, and seeds. Pour batter into loaf pan. Sprinkle top with salt.
Bake 35 minutes until top is firm.
Let bread come to room temperature. Wrap in plastic wrap or foil. Place in freezer for at least 2 hours or overnight. The cold bread helps with thinner slicing.
Preheat oven to 400 degrees.
Remove bread from freezer. Let sit 10 minutes to thaw slightly.
With a serrated knife, cut 1/8-inch slices. Slices should be as uniform as possible. Place slices cut side down on an ungreased pan.
Bake 8-10 minutes until crackers are a deep golden brown and corners start to crisp. Let cool before breaking in half.
Crackers can be stored up to five days in airtight container or bag.
Make this recipe? I'd love to see how it turned out. Tag me @LMinthekitchen on Instagram and use #LMrecipes, so I can see your creation! xo