Trader Joe’s holds the key to my (foodie) heart. It started with all their goodies to make an inexpensive charcuterie board {under $30}. Part of that was trying (and loving) the Trader Joe’s crackers!
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 and flower sections in there, and you can see my lack of self-control once I walk through their front doors.
Trader Joe’s Crackers
Trader Joe’s CrackersThese little crackers are delightful on their own, but with a soft cheese or hummus, they’re heavenly and quite addictive!
The only thing to prevent me from eating the whole box is that my husband 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.
So it’s probably a good thing that I figured out how to make these healthy crackers at home!
Healthy crackers | Homemade Snacks
Healthy crackers | Homemade SnacksI 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!
One thing to point out is that the crackers should be fairly evenly sliced. Otherwise some parts crisp up a little too much in the oven. Otherwise however, this homemade cracker recipe is pretty straightforward.
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 are divine with the roasted cauliflower + white bean hummus from last week. And I can picture them perfectly with this roasted red pepper hummus.
And don’t you think these would be a fun homemade gift? That is if I don’t eat them all first!
Trader Joe’s had a few flavors of crackers, so I might need to try to recreate another one at some point. I love the idea of crackers with dried figs, but I hate olives. Maybe I can substitute a different flavor in there!
I also love that making these crackers at home cuts down on the waste of buying them in store too – all part of trying to be eco-friendlier!
Try These Other Homemade Trader Joe’s Recipes
Try These Other Homemade Trader Joe’s RecipesOmega-3 Trek Mix (Trail Mix)
Cornbread Crackers
Everything But the Bagel Seasoning Mix
TRADER JOE'S CRACKERS w. RAISINS & ROSEMARY
If you've ever tried the Trader Joe's raisin and rosemary crackers, then these little guys need no introduction. The flavors are just as tasty as you can imagine and I just love that it's made in my kitchen where I'm in control of all the ingredients.
Ingredients
- ½ cup raisins or currants
- ½ cup unsalted sunflower seeds
- ¼ cup whole almonds
- ½ cup each white and whole wheat flour
- 1 ½ tablespoons fresh rosemary chopped
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 1 ½ tablespoons maple syrup
- extra salt for top
Instructions
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Preheat oven to 350 degrees.
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Spray one large bread loaf pan with nonstick cooking spray.
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Combine raisins, seeds, and almonds in a small bowl. Stir to combine – seeds and nuts will coat fruit and decrease stickiness.
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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.
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Bake 35 minutes until top is firm.
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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.
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Preheat oven to 400 degrees.
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Remove bread from freezer. Let sit 10 minutes to thaw slightly.
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With a serrated knife, cut ⅛-inch slices. Slices should be as uniform as possible. Place slices cut side down on an ungreased pan.
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Bake 8-10 minutes until crackers are a deep golden brown and corners start to crisp. Let cool before breaking in half.
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Crackers can be stored up to five days in airtight container or bag.
Recipe Notes
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oh my goodness is this for real?!?! I think I was going to ask you on another post whether you made the crackers– and you did it! Totally saving these, I love these as well and would love to make them myself. Thanks Luci!!
These look so good and I love the combination of rosemary and raisins. Great recipe.
amazing! These look SO DELICIOUS!
I really wanted to share the recipe with the hummus last week, but I knew I had to wait! So excited you love them so much. Let me know how they go!
Thanks, Janette! The rosemary and saltiness of the crackers is really what's great!
They are soooo tasty! I knew you'd like this one! 😉
I just did a happy dance!!!! These are one my of favorite TJ's products (ok, let's be honest, everything they sell is my favorite! Ha!) and I love you for making a copycat recipe! Can't wait to devour these all!!
I’ve had this pin for a long time and finally tried it today. For some reason the baking soda favor overpowers the other flavors? What can be the problem?I’m a100% sure I use the right amount. Then, too many raisins for my taste but not for my hubby 😊
Hi Mari! Ahh, I’m so sorry to hear they didn’t taste right. The 1 teaspoon measurement should be right. I googled a bit about baking soda flavor coming across too strong. The acid in the buttermilk should have countered the flavor. Was the flavor even throughout the recipe? Another site suggested it not getting mixed in enough. Other than that, I’m at a loss. As for the raisins… I’ve learned raisins aren’t everyone’s favorite and I really love them. I think you could easily do fewer raisins, you’ll just want to watch the bake time the last 5 or so minutes of baking it into the loaf. And then a few extra on the side for your hubby! 🙂
Hi
Thank you for your prompt reply. I will try this recipe again paying attention to what you suggested. My husband loves them and that’s why made them, so it’s ok.
God bless
Please let me know how it goes! I’ve loved these crackers when I’ve made them in years past, so I want to make sure the recipe is just right.
I will certainly do.
God bless!
Hi!
Are you using sliced almonds or whole? Looking forward to trying this!!
Thank you!!
Hi there! I use whole almonds. They slice easily enough after they’ve baked (and using the serrated knife).
Hi Luci!!
Right on, thank you for the quick reply! I’ll report back after I make this, looks so good 😀
can it be baked using 8 x 8 cake pan instead of loaf pan ?Thank you for sharing recipe.
Hi Parul! *Technically* you could bake it in a square pan, but the baking time is going to be completely different and I don’t know what it would be. You could experiment and keep an eye on it, waiting for it to be done and firm on top. After baking and cooling, you might cut it in half before freezing. From there you can follow the directions as they are written here. Hope that helps!
Thank you for your prompt response
I increased the temperature by 25 degrees and baked it for 18 to 20 minutes
What easy modifications! I’m so happy they turned out well and thank you SO much for sharing how you did it!