TRADER JOE'S RAISIN & ROSEMARY CRISPS

If you've ever tried the Trader Joe's raisin and rosemary crisps, 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.

Course Starters/ Snacks

Cuisine American

Keyword appetizers, baking, bread, snacks, vegetarian

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 21kcal

Author Luci Petlack

Ingredients

½ cup raisins or currants
½ cup unsalted sunflower seeds
¼ cup whole almonds
½ cup each white and whole wheat flour
1½ tablespoons fresh rosemary chopped
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
1½ tablespoons maple syrup
extra salt for top

Instructions

Preheat oven to 350°F.
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°F.
Remove bread from freezer. Let sit 10 minutes to thaw slightly.
With a serrated knife, cut ⅛-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 5 days in airtight container or bag.

Notes

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