Rosemary seed & nut cracker recipe with raisins (Vegan & Gluten free)

Name: Rosemary seed & nut cracker recipe with raisins (Vegan & Gluten free)
Prep time: 15 min
Cook time: 55 min
Total time: 3 h
Yield: 10 serving
Ingredients: 140 gms flour / or a gluten-free flour blend; 1 tsp baking soda; 2 Tbsp brown sugar; 3/4 tsp salt; 1 generous few grinds of black pepper; 1 ½ tbsp finely chopped rosemary; ½ cup seedless raisins and golden sultanas; ½ cup seeds; ¼ cup pistachios (or pecans); 250 ml 1 cup buttermilk or 1 cup of almond milk with 1 Tbsp apple cider vinegar (see the note above); 1 Tbsp honey or maple syrup

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5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
3 hrs
Servings
10
Course
Appetizer
Cuisine
American

Rosemary seed & nut cracker recipe with raisins (Vegan & Gluten free)

Quade Mayo

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Healthy rosemary crackers with nuts, seeds, and raisins recipe (they can be made vegan and gluten-free)

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Ingredients

Servings

140 gms flour / or a gluten-free flour blend 1 cup
1 tsp baking soda
2 Tbsp brown sugar
3/4 tsp salt
1 generous few grinds of black pepper
1 ½ tbsp finely chopped rosemary
½ cup seedless raisins and golden sultanas or one or the other
½ cup seeds sunflower, pumpkin, flaxseeds & sesame
¼ cup pistachios (or pecans) very roughly chopped (or pecans)
250 ml 1 cup buttermilk or 1 cup of almond milk with 1 Tbsp apple cider vinegar (see the note above)
1 Tbsp honey or maple syrup

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Instructions

Preheat the oven to 180C/350F and spray a loaf tin with non-stick cooking spray (or line with baking paper). Either a larger pan 23cm x 13 cm/ 9x 5 (for longer crackers), or a smaller 9cm x 19cm/ 7.5 x 3.5 inch (for squarer crackers).
In a bowl add all the ingredients except the buttermilk and honey and give it a mix. Add the buttermilk and honey and stir until well incorporated.
Pour the batter into your prepared loaf tin and bake for 30 minutes for a bigger pan and 40 minutes for a smaller one. Loosely cover with foil from about halfway through the baking time to prevent over-browning.
Remove and cool in the pan for 15 minutes, then remove and cool on a rack.
Once cooled wrap and freeze for about 30 minutes to an hour. You want it to be firm but still sliceable.
When you are ready to bake the crackers for the second time, preheat the oven to 160C/ 325F and either line 2 baking trays with paper or place a cooling rack within a baking tray so that air can flow underneath to help facilitate the drying. Cut off slices as thinly as possible and lay on the rack or tray and bake for 15 minutes and then turn over and bake for another 5 – 10 minutes. A fan-forced oven works well here so you can place two trays in at the same time. Once golden and dry, remove and allow to cool on a rack (or if you are using a fan oven, turn off the heat, keep the door ajar with a cloth and allow to cool inside).