These are very tasty crackers

Rosemary Raisin Pecan Crisps

2 cups flour

1/4 cup brown sugar

2 teaspoons baking soda

1 teaspoon salt

2 cups buttermilk

1/4 cup honey

1 cup raisins

1/2 cup chopped pecans

1/2 cup roasted pumpkin seeds

1/4 cup sesame seeds

1/4 cup flaxseed, ground

1 tablespoon chopped fresh rosemary

Preheat oven to 350F

Stir flour, baking soda and salt together.  Add buttermilk, brown sugar and honey and stir.  Add the raisins, pecans, pumpkin seeeds, sesame seeds, flaxseed and rosemary and stir just until blended.

Pour the batter into two 4X8 loaf pans that have been sprayed with non-stick spray.  Bake for 45 minutes until golden brown and springy to touch.  Remove from the pans and cool on wire rack.

Slice the bread into your choice of thickness ….. the thinner you slice them the crisper they will be, and the cooler the loafs before  you begin slicing, the easier they will slice.  

Reduce the oven to 300F and bake for 15 minutes then flip slices and bake for 10 more minutes.