* Exported from MasterCook *
Crackers, Copycat Rosemary Pecan Raincoast
Recipe By :Chris Scheuer
Serving Size : 96 Preparation Time :0:00
Categories : Appetizers/Hors d'Oeuvres Biscuits/Crackers/Crisps
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Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups flour
2 teaspoons baking soda
1 teaspoon sea salt
2 cups buttermilk
1/4 cup brown sugar
2 tablespoons pure maple syrup -- or honey
1 cup raisins
1/2 cup pecans -- lightly chopped
1/2 cup pumpkin seeds -- pepitos
1/4 cup sesame seeds
1/4 cup flax seeds
2 tablespoons finely chopped fresh rosemary
Tips:
Each batch yields right around 8 dozen (96) crackers! Just throw all
the ingredients in a bowl, give everything a good stir and divide the
batter between four small loaf pans. The little loaves are baked,
cooled, then sliced thin and baked a second time to achieve that
super crisp texture. Use small bread pans.
All of the seeds needed for this recipe will freeze well. One can
keep a stock in the freezer.
Like biscotti, these Copycat Rosemary Pecan Raincoast Crackers
require a double baking. The loaves are baked, cooled, then thinly
sliced and baked again for that shatteringly thin crispness.
The loaves will freeze nicely. Sometimes one can make four loaves,
sliced two into crisps and freeze the remaining two. One can have an
easy appetizer/snack in less than 30 minutes.
No buttermilk? No problem!
I like to use golden raisins in these crackers, but regular raisins
are also delicious!
If you have a wire cooling rack that fits inside or over a sheet pan,
you can do the final baking without having to flip the cracker. Just
watch them carefully after about 15 minutes, as they will take a few
minutes less to crisp up.
Prep: 25 mins
Cook: 55 mins
Total: 1:25
Servings: 96 crackers
Preheat oven to 350F. 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.
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.
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.
Once cool, freeze for 45 minutes. This will make it easier to thinly
slice the loaves.
Preheat oven to 300F. Slice partially frozen loaves thinly and place
the slices in a single layer on prepared sheet pans.
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.
Substitutes:
Cranberries instead of raisins (I rehydrate them in hot cranberry
juice or hot water for 15 mins., then drain well), sunflower seeds in
place of sesame seeds and the flour is whole wheat. BTW, fresh
rosemary is an absolute must, don't even think about using dried!
Almonds or pistchios instead of pecans.
Source:
"Recipe adapted from Dinner with Julie"
S(Internet Address):
"<https://thecafesucrefarine.com/copycat-rosemary-pecan-raincoast-crackers/>"
Yield:
"8 dozen"
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Per Serving (excluding unknown items): 28 Calories; 1g Fat (26.4%
calories from fat); 1g Protein; 5g Carbohydrate; trace Dietary Fiber;
trace Cholesterol; 52mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean
Meat; 0 Fruit; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.
Serving Ideas : These crackers are wonderful with soups and salads
and pair nicely with cheese, appetizer spreads and hummus. They also
make a yummy snack with a swoosh of peanut or almond butter and a few
apple slices.
NOTES : 2017 - 1228