Happy Eats: Raisin Rosemary Crisps Recipe

Hey, Happy Lady! 

If you recall, we recently shared a post about our undying love for crackers, particularly Trader Joe's Rosemary Raisin Crisps.

Although we are HUGE fans, the cost (around $4 a box) was starting to eat into our happy hour budget. (We're sure our fellow cracker lovers can relate to this predicament). 

Well, we have good news! After some late-night googling, we stumbled upon a wonderful recipe inspired by these crackers on the blog Dinner with Julie. 

We made a few changes, like using almond milk and lemon juice instead of buttermilk (they are now vegan-friendly!), added extra rosemary (can you ever have enough?), used pistachios instead of pecans, and included dried cranberries as well as raisins.  

We are so excited to share our version of the recipe... but first... some cracker eye candy.  

Photos by Tony Scheeler.

How cute are these mini loaf tins??

We were quite pleased with our vegan-friendly buttermilk substitute.

Chopping rosemary is serious business.

It's time to bake!

YUM.

DOUBLE YUM.

Slice 'em up!

Get your crisp on.

The finished product. TO DIE FOR.

Rosemary Raisin Crisps with Pistachios
Adapted from Dinner with Julie

2 cups all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
2 cups unsweetened almond milk, plus 2 tbs lemon juice (let sit for 5 minutes before using)
1/4 cup brown sugar
1/4 cup honey
1/2 cup raisins
1/2 cup dried cranberries
1/2 cup chopped pistachios
1/4 cup sesame seeds
1/4 cup flaxseed, ground (We used Bob's Red Mill Flaxseed Meal)
2 Tbsp. chopped fresh rosemary

Preheat oven to 350° F.

Combine the flour, baking soda and salt in a large mixing bowl. Add the almond milk and lemon juice mixture, brown sugar and honey. Stir to combine. Add the raisins, dried cranberries, pistachios, sesame seeds, flaxseed, and rosemary. Stir to combine.

Spray six mini loaf tins with non-stick cooking spray. (We used this awesome Wilton Mini Loaf Pan that we purchased from Amazon especially for this recipe.) You may also use two 8”x4” loaf pans. Pour batter evenly into tins. Bake for about 30 minutes (35 if using 8" x 4" loaf pans), until the tops of each loaf is golden brown and springs back to the touch. Remove loaves from the pans and cool on a wire rack.

Once cooled to the touch, place loaves in the freezer for 15 minutes (the colder the loaves, the easier to slice). Preheat the oven (or reduce if still on) to 300° F. Slice the loaves about an 1/8" thick (or as thin as possible) and place the slices in a single layer on an ungreased cookie sheet. Bake for 15 minutes, then turn them over and bake for another 10 minutes, or until golden and crisp. Keep in mind that crackers will continue to crisp as they cool. 

Store in open container (do not put in plastic bag, as moisture will un-crisp the cracker). If crackers lose some of their crunch overnight, you may re-crisp them by broiling in the oven for a few minutes.

Enjoy!!

- Vicki & Julia