Best 3 Rosemary Raisin Crisps Recipes
Indulge in a delightful culinary journey with our tantalizing Rosemary Raisin Crisps. These delectable treats are a harmonious blend of sweet and savory flavors, featuring a crispy outer layer that yields to a soft and chewy interior. Each bite releases a burst of aromatic rosemary and plump, juicy raisins, creating a sensory symphony that will leave you craving more. Whether you're seeking a satisfying snack, a delectable dessert, or a unique addition to your brunch spread, these Rosemary Raisin Crisps are sure to impress. Our curated collection of recipes offers variations to suit diverse dietary preferences and skill levels, ensuring that everyone can savor these irresistible delights. From classic to gluten-free and vegan options, we've got you covered. So, prepare to embark on a culinary adventure as we explore the world of Rosemary Raisin Crisps, one delectable recipe at a time.
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ROSEMARY RAISIN PECAN CRISPS
An attempt to recreate Lesley Stowe's unbelievably fabulous rain coast crisps, which are not available where I live. Sweet savoury crisps. great served with goat cheese. Makes about 8 dozen crackers.
Provided by luisawoods
Categories Grains
Time 45m
Yield 8 dozen, 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- 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 4x 8-inch loaf pans that have been sprayed with non-stick spray. Bake for about 45 minute 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. Try slicing and baking one loaf and popping the other in the freezer for later. Reduce the oven heat to 300°F and bake them for about 15 minutes then flip them over and bake for another 10 minutes, until crisp and deep golden. Try not to eat them all at once!
ROSEMARY RAISIN PECAN CRISPS
Yield 8 dozen crackers
Number Of Ingredients 12
Steps:
- Preheat oven to 350° F. 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 8âx4â loaf pans that have been sprayed with nonstick spray. Bake for about 35 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. (I like to slice and bake one loaf and pop the other in the freezer for another day.) Reduce the oven heat to 300° F and bake them for about 15 minutes, then flip them over and bake for another 10 minutes, until crisp and deep golden. Try not to eat them all at once. Per cracker: 30 calories, 0.8 g total fat (0.1 g saturated fat, 0.4 g monounsaturated fat, 0.3 g polyunsaturated fat), 0.7 g protein, 5.3 g carbohydrate, 0.2 mg cholesterol, 0.3 g fiber. 23% calories from fat.
ROSEMARY RAISIN CRISPS
Categories Bread Nut Appetizer Bake Cocktail Party High Fiber Seed
Yield 8 Dozen Crackers
Number Of Ingredients 12
Steps:
- Preheat oven to 350° F. 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 35 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. (I like to slice and bake one loaf and pop the other in the freezer for another day.) Reduce the oven heat to 300° F and bake them for about 15 minutes, then flip them over and bake for another 10 minutes, until crisp and deep golden. Try not to eat them all at once. Makes about 8 dozen crackers. Per cracker: 30 calories, 0.8 g total fat (0.1 g saturated fat, 0.4 g monounsaturated fat, 0.3 g polyunsaturated fat), 0.7 g protein, 5.3 g carbohydrate, 0.2 mg cholesterol, 0.3 g fiber. 23% calories from fat.
Tips:
- Use fresh rosemary for the best flavor. If you don't have fresh rosemary, you can use 1 teaspoon of dried rosemary.
- Don't overmix the dough. Overmixing will make the crisps tough.
- For a chewier crisp, chill the dough for at least 30 minutes before baking.
- If you don't have a food processor, you can make the dough by hand. Just be sure to mix the ingredients until they are well combined.
- These crisps are best served warm, but they can also be stored in an airtight container at room temperature for up to 3 days.
Conclusion:
Rosemary raisin crisps are a delicious and easy-to-make snack or dessert. They're perfect for any occasion, and they're sure to be a hit with everyone who tries them. So next time you're looking for something sweet and satisfying, give these crisps a try. You won't be disappointed!
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