Raisin Rosemary Crisp Crackers

5 from 10 votes

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.

Prep Time10

Cook Time45

Second Bake25

Total Time1 20

Course: Appetizer

Cuisine: American, gluten free, healthy

Servings: crackers

Calories: 21kcal

Author: Alina Eisenhauer

Equipment

kitchen scale
Large bowl
Mixing Spoon
8x8 or 9x9 Square Pan
Parchment Paper
Serrated Knife
sheet trays for the second bake/ crsiping

Ingredients

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

Instructions

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!

Notes

*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

Instructions:

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.

Nutrition