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TRADER JOE'S CRACKERS w. RAISINS & ROSEMARY

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Ingredients

  • 1/2 1/2 1/2 Cup raisins or currants
  • 1/2 1/2 1/2 Cup raisins or currants
  • 1/2 1/2 1/2 Cup raisins or currants
  • 1/2 1/2 1/2 Cup unsalted sunflower seeds
  • 1/2 1/2 1/2 Cup unsalted sunflower seeds
  • 1/2 1/2 1/2 Cup unsalted sunflower seeds
  • 1/4 1/4 1/4 Cup almonds
  • 1/4 1/4 1/4 Cup almonds
  • 1/4 1/4 1/4 Cup almonds
  • 1/2 1/2 1/2 Cup each white and whole wheat flour
  • 1/2 1/2 1/2 Cup each white and whole wheat flour
  • 1/2 1/2 1/2 Cup each white and whole wheat flour
  • 1 1/2 1 1/2 1/2 Tablespoons fresh rosemary, chopped
  • 1 1/2 1 1/2 1/2 Tablespoons fresh rosemary, chopped
  • 1 1/2 1 1/2 1/2 Tablespoons fresh rosemary, chopped
  • 1 1 1 teaspoon baking soda
  • 1 1 1 teaspoon baking soda
  • 1 1 1 teaspoon baking soda
  • 1 1 1 teaspoon salt
  • 1 1 1 teaspoon salt
  • 1 1 1 teaspoon salt
  • 1 1 1 Cup buttermilk
  • 1 1 1 Cup buttermilk
  • 1 1 1 Cup buttermilk
  • 1 1/2 1 1/2 1/2 Tablespoons maple syrup
  • 1 1/2 1 1/2 1/2 Tablespoons maple syrup
  • 1 1/2 1 1/2 1/2 Tablespoons maple syrup
  • extra salt for top
  • extra salt for top
  • extra salt for top

Details

Servings 60
Preparation time 15mins
 Cooking time 550mins
 Adapted from lucismorsels.com

Preparation

Step 1

Preheat oven to 350 degrees.

Spray one large bread loaf pan with nonstick cooking spray.

Combine raisins, seeds, and almonds in a small bowl. Stir to combine – seeds and nuts will coat fruit and decrease stickiness.

In a large bowl, combine flours, rosemary, baking soda, salt, buttermilk, and syrup. Mix in fruit, nuts, and seeds. Pour batter into loaf pan. Sprinkle top with salt.

Bake 35 minutes until top is firm.

Let bread come to room temperature. Wrap in plastic wrap or foil. Place in freezer for at least 2 hours or overnight. The cold bread helps with thinner slicing.

Preheat oven to 400 degrees.

Remove bread from freezer. Let sit 10 minutes to thaw slightly.

With a serrated knife, cut 1/8-inch slices. Slices should be as uniform as possible. Place slices cut side down on an ungreased pan.

Bake 8-10 minutes until crackers are a deep golden brown and corners start to crisp. Let cool before breaking in half.

Crackers can be stored up to five days in airtight container or bag.

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