love & lifestyle photography

rainy city crips {take II}

This recipe is for Kelly of KMP and whomever wants to look like a domestic diva. Seems living in a mountain town known as thee place for athletes to train {high altitude, sport-serious} is rubbing off on non-athletic me.
Pair these healthful, crispy treats w/ your fave soft cheeses & bubbly somethinorother. Think savory, skinny, sassy biscotti. Customize w/ cranberries, hazlenuts, {my fave for x-mas treat} whatever tickles:
Rainy City Crisps
2c flour
2 tsp baking soda
1 tsp salt
2 c buttermilk
1/4 c brown sugar
1/4 c. honey
1 c raisins
1/2 c chopped pecans
1/2 c roasted pumpkin seeds
1/4 c sesame seeds
1/4 c flaxseed, ground
1 tbsp chopped fresh rosemary

Preheat oven to 350 F
In a large bowl stir together the flour, baking soda and salt. Add the buttermilk, brown sugar a honey and stir a few strokes. Add the raisins, pecans, pumpkin seeds, flaxseed and rosemary and stir just until blended.
Pour the batter into two 4x8 inch loaf pans that have been sprayed with non stick spray. Bake for 45 min 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 into the freezer. Slice the loaves as thin as you can and place the slices in a single layer on an ungreased cookie sheets (I use parchment paper). I like to slice and bake one loaf and pop the other in the freezer for later. Reduce the heat to 300 F and bake them for about 15 min, then flip them over and bake for another ten min, until crisp and deep golden. Try not to eat them all at once.
Makes 8 doz cracker-crisps.

You're welcome! {You'd better thank recipe-diva Leah too!}