Rosemary Raisin Pecan Crisps

A few years ago I fell in love with a luxury cracker called the "Raincoast Crisp" by Lesley Stowe. Lesley (a Vancouver gal) has come up with brilliant flavours including: Cranberry Hazelnut, Fig and Olive, Salty Date and Almond... I have been known to eat a whole sleeve in one sitting. Mmm.

So, whats the problem? Well.. The problem is, that they are "luxury" - They cost 7-8 dollars for approximately two crackers (okay, per box).. Outrageous - I refuse to pay this price for even the most delicious of crackers.

This is where my mum comes in... She has perfected (with ease) a raincoast knock-off - and they are awesome!

2 cups flour
2 tsp baking soda
1 tsp salt
2 cups buttermilk
1/4 cup brown sugar
2 tbsp mollasses
1 cup raisins or dried cranberries
1/2 cup chopped pecans
1/2 cup roasted pumpkin seeds
1/4 cup sesame seeds
1/4 cup ground flax seeds
1 tsp chopped fresh rosemary

Preheat oven to 350 degrees.

In a large bowl stir together the flour, baking soda and salt.

Add the buttermilk, brown sugar and mollasses and stir a few strokes.

Add the raisins, pecans, pumpkin seeds, sesames seeds, flax seeds and rosemary and stir until just blended.

Pour the batter into two 4 by 8 loaf pans that have been sprayed with non-stick spray.

Bake for about 45 minutes, until golden and springy to the touch. Remove from the pan and cool on a rack.
** You can use four little loaf pans and decrease the baking time to 30 minutes or so.**

The cooler it is the easier it is to slice really thin. You can even leave it in the fridge or freezer briefly and then slice.

Slice the loaves as thin as possible and place the slice in a single layer on an un-greased cookie sheet.

Reduce heat to 300 degrees and bake them for 15 minutes, then flip them and bake for another 10 minutes.

Voila!