My All Time Favorite Cracker
Are you a fan of Trader Joe’s irresistible Raisin Rosemary Crisp crackers? I was before I had to go gluten free. The perfect blend of sweet and savory, these crispy delights are an absolute hit among snack enthusiasts. If you find yourself longing for their unique flavor and texture but can’t eat gluten, fear not! I’ve got you covered with a copycat gluten free raisin rosemary crisp crackers recipe that will transport you straight to snack heaven.
Customize To Your Liking
Feel free to experiment and add your own twist to the recipe. You can substitute the raisins with dried cranberries, dried blueberries, chopped dates or figs (make sure to chop very small). You can also replace the sunflower seeds with chopped pistachios, almonds, pecans or walnuts. Let your imagination run wild and create a personalized version that suits your taste perfectly.
Perfect For Entertaining
These crackers were a staple on the charcuterie and cheese boards at my restaurant Sweet Kitchen & Bar. They pair beautifully with a variety of toppings and dips. Consider spreading a layer of cream cheese or goat cheese on top and garnishing with chopped rosemary or hot pepper jelly. Alternatively, try them with a dollop of fig jam or guava paste and a slice of sharp cheddar cheese (my personal favorite combo) or Manchego for a sweet and savory combo that will make your taste buds dance!
Make Them Dairy Free
You can easily make this recipe dairy free by using plant milk and apple cider vinegar in place of the buttermilk.
About 1:1 Gluten Free Flours
As with all of my recipes, this recipe is designed to work with ready made 1:1 (cup for cup) gluten free flour blends. You can choose from one of the many available in stores and online. We routinely test our recipes with King Arthur Measure for Measure, Cup4Cup, Better Batter Original, Bob’s Red Mill and Domata. You can also make your own blend using one of my recipes which you can find by clicking here.
Raisin Rosemary Crisp Crackers
As with all of my recipes this recipe is by weight because baking by weight is the single most important thing that you can do to improve your gluten free baking success. You just need an inexpensive kitchen scale and a little practice.
- 260 g 1:1 gluten free flour blend
- 56 g light brown sugar can sub coconut or maple sugar
- 2 tsp baking soda
- 1 tsp salt
- 200 g raisins can sub craisins, or any chopped dried fruit
- 130 g sunflower seeds can sub chopped nuts
- 35 g sesame seeds optional but delicious
- 1 tbsp chopped fresh rosemary
- 448 g buttermilk see notes for dairy free
- 56 g honey can sub any liquid sweetener
In a large bowl, stir together the flour, sugar baking soda and salt. Add the raisins, rosemary and seeds and mix well.
Add the honey and buttermilk and mix until well combined.
Set aside to rest for 20 minutes.
Preheat oven to 350℉
Spray an 8x8 or 9x9 inch square pan and line with parchment paper allowing it to hang over on two sides (this makes them easier to remove).
Spread the batter evenly in your pan.
Bake for 45 minutes, until golden brown, springy to the touch and a toothpick comes out clean.
Run a knife around the edge of the pan and then use the parchment paper to help lift the loaf out of the pan to cool on a cooling rack.
The cooler the loaf is the easier it will be to slice really thin. You can leave them to cool until the next day, or once cool, pop them in the freezer for 20 minutes or so to really firm up.
Reduce oven temperature to 300℉
Line two sheet pans with parchment paper
Slice the loaf into flour equal strips* and then cut each strip into very thin slices (about 1/8 inch). Place the slices in a single layer on the parchment lines sheets .
Bake for 15 minutes and then flip the crackers over and bake for another 10 minutes until crisp and golden. They will continue to crisp a little as they cool.
Store in an airtight container at room temperature, they will keep for weeks. If they soften up at all you can re-crisp by popping them back into a 300℉ oven for a few minutes.
Try not to eat them all at once!
*At this point they can be left in the freezer, well wrapped for months and then taken out to slice and bake as needed.
To make plant based buttermilk:
- 420 g unsweetened plant-based milk (such as almond, soy, or oat milk)
- 2 tablespoon(30g) apple cider vinegar, white vinegar or lemon juice
- In a small bowl or measuring cup, combine the plant-based milk and vinegar (or lemon juice). Stir gently to mix.
- Let the mixture sit at room temperature for about 5 to 10 minutes. This allows the milk to curdle and thicken, mimicking the texture and tanginess of traditional buttermilk.
- After the resting time, give the mixture a quick stir to ensure it's well combined. Your plant-based buttermilk is now ready to use.