Trader Joes Raisin Rosemary Crisps Recipes
TRADER JOE'S RAISIN & ROSEMARY CRISPS
If you've ever tried the Trader Joe's raisin and rosemary crisps, then these little guys need no introduction. The flavors are just as tasty as you can imagine and I just love that it's made in my kitchen where I'm in control of all the ingredients.
Provided by Luci Petlack
Categories Starters/ Snacks
Time 50m
Number Of Ingredients 10
Steps:
- 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.
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!
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