Rosemary Raisin Pecan Crisps
Adapted from Dinner with Julie
Makes 6-8 dozen crackers

2 cups flour
2 tsp. baking soda
1 tsp. salt
2 cups buttermilk
1/4 cup brown sugar
1/4 cup honey
1 cup raisins
1/2 cup chopped pecans
1/2 cup roasted pumpkin seeds (optional)
1/4 cup sesame seeds
1/4 cup flax seed, ground
1 tbsp. chopped fresh rosemary

Preheat the oven to 350 degrees.

In a large bowl, stir together the flour, baking soda and salt.  Add the buttermilk, brown sugar and honey and stir a few strokes.  Add the raisins, pecans, pumpkin seeds, sesame seeds, flax seed and rosemary and stir just until blended.

Pour the batter into two 8″x4″ loaf pans that have been sprayed with nonstick spray.  Bake for about 45 minutes, until golden and springy to the touch.  Remove from the pans and cool on a wire rack.

The cooler the bread, the easier it is to slice really thin.  You can leave it until the next day or pop it in the freezer.  Slice the loaves as thin as you can and place the slices in a single layer on an ungreased cookie sheet.  Reduce the oven temperature to 300 degrees and bake them for 15 minutes.  Flip them over and bake for another 10-15 minutes, until crisp and deep golden brown.  Remove from the sheets to a cooling rack.  They will continue to crisp as they cool.