These rosemary, seed, and nut crackers with raisins are so delicious you will want to put this recipe on rotation. They are so easy to make in one bowl and so addictive. I have tested the recipe to make it vegan and gluten-free too (see below). You can mix it up and use whatever nuts and seeds you want, and easily double it to make 2 loaves. The second loaf could be frozen after the first bake to be used later. These crunchy crackers as virtually fat-free, oven-baked and so healthy. They are the perfect vessel to scoop up your favourite dip or serve with cheese on a cheeseboard.
I tested the recipe using varying levels of salt and rosemary and settled on my favourite point, and I added a little black pepper too. Similar recipes that I Googled were copycat Trader Joe’s recipes or artisan healthy seeded cracker producers. I tried a version with pecan nuts but preferred them with pistachios. You can choose which you prefer.
How to make gluten-free and vegan seeded crackers:
To make this recipe gluten-free replace the flour with your favourite gluten-free flour blend. To make these crackers vegan, replace the buttermilk with 250ml (1 cup) almond milk mixed with 1 tablespoon of apple cider vinegar. Simply combine the two, mix well and allow to stand for 5 minutes then use as per the recipe.
Bake this recipe in a bigger pan and the crackers will be longer and thinner (which I prefer) or bake them in a smaller pan and they will be taller and squarer shaped. Store these vegan and gluten-free crackers in a sealed air-tight container to preserve their freshness.
Try to cut the crackers as thinly as possible and the same size to ensure they bake evenly. If necessary remove the thinner ones a few minutes before if they are browned sooner.
Recipe – makes about 26 – 40 crackers depending on the size of the pan you use & how thinly you slice themPrint
Rosemary seed & nut cracker recipe with raisins (Vegan & Gluten free)
Healthy rosemary crackers with nuts, seeds, and raisins recipe.
140gms 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, very roughly chopped (or pecans)
250ml (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
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).
Keywords: Cracker, rosemary, seeded, seeds, nut, pistachio, recipe, vegan, gluten free, healthy
*This recipe was developed for my client Raisins of South Africa
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