Rosemary Crackers

I seriously ate a whole box in one day  really like the
Trader Joes Raisin-Rosemary
crisps, I had to try and make my own version...  :)

----------

When we were in Milwaukee for Panic last month, we stayed a night with Danos cousin and her husband- Erin had made her own version of these type of crackers that were *so* good- she had just ripped the ingredient label off of the box and went to town! We snacked on them with aged goat gouda (my personal fave is Midnight Moon ) which I could eat with just about anything, but is especially good with these!

---------

Its kind of like biscotti- bake it in 'loaves' then slice and bake again. Very easy but takes a little bit of time, however you could do break it into two steps- I baked the loaves and found that freezing them before slicing helps a lot- just leave the loaves in the freezer then pull out and slice off as many as you want to bake off whenever you want!

---------

---------

The original label off the box says:

low fat buttermilk, wheat flour, cane sugar, 

sunflower seeds, raisins, flax seed, millet, 

baking soda, sea salt, rosemary and black pepper

So I came up with:

1c. AP flour

1c. AP wheat flour

2 tsp baking soda

1/2 tsp salt

2c. buttermilk

1/4c. brown sugar

1/4c. honey

1c. raisins- I used craisins!

(plumped in hot water and drained)

1/2c. unsalted sunflower seeds

(or pecans would be good!)

1/2c. flax seeds

1/4c. millet

2T. chopped fresh rosemary

1T. black pepper

---------

 ----------

Oven to 350 degrees. Prep 2 bread pans with parchment paper and grease. Whisk together flours, baking soda and salt. Add buttermilk, sugar and honey and combine. Then add remaining ingredients and mix well. Pour into prepared pans and bake, rotating once, for about 30 minutes.

---------

Let cool completely before wrapping and freezing.

---------

When ready to make the crackers, remove loaf from freezer just before slicing- dont let it thaw out- unwrap and slice as thin as possible (without crumbling) with a serrated knife. 

Lay out on a parchment lined sheet pan, close together and bake for about 10 minutes at 325 degrees, til dried out and crispy (you dont want them to brown!) Let cool and thats it! Store in an airtight container for a couple weeks (if they even last that long!)

ENJOY!