CRANBERRY PECAN CRISPS

These are my favourite crisps!! My fellow co-worker gave me this recipe and I am forever grateful!! No other recipe can compare so please just make these, you will not be disappointed.  I eat them as a snack with a slice of old cheddar cheese.  These crisps are loaded with nuts,seeds and cranberries and flavoured with a subtle hint of rosemary. The combination of all these flavours  makes them irresistible. They are a healthy and satisfying. This recipe yields three loaves. I usually cut and cook one loaf at a time and store the other two loaves in the freezer until I am ready for more. They are so much better than the store bought versions and very easy to make!

Ingredients:

3 Cups all purpose flour

1 tsp baking soda

1 ½  tsp salt

½ Cup brown sugar

2 ½  Cups buttermilk

½  Cup warm honey

1 3/4 Cup dried cranberries

1 ¼ Cup pecan halves

1 ¼ Cup unsalted pumpkin seeds

½  Cup sesame seeds

1 Cup flax seed

1 Tbsp fresh chopped rosemary

Directions:

Pre-heat oven to 325 degrees F.

In a large bowl, combine flour,brown sugar, baking soda, and salt. Add buttermilk and warm honey. Stir until just combined. Stir in the rest of the ingredients. Do not over mix!!

Grease and line three loaf pans with parchment paper ( I often use 2 standard loaf pans and two mini loaf pans, your choice).  Divide batter between the pans. Bake for approximately 35-40 minutes( test with a toothpick ).  Remove from pans and cool on a wire rack. When loaves have cooled wrap in plastic wrap and put in freezer. The loaves are easier to slice when frozen. I usually make the loaves one day and slice and bake the next day. I often slice and bake one loaf at a time and have the others for another day.
With a sharp knife, slice the loaves to approximately ⅛ inch or 3mm. Place on baking sheets. Bake in 275 degree oven for approximately 40 minutes.  Half way thru baking flip the slices over and continue baking until crisp and golden brown.
Kitchen Tip:  I use my electric meat slicer as this makes the job easy and all the crisps are the same thickness. Looks professional!! I enjoy eating the crisps with old cheddar cheese.Great to give as gifts at Christmas time!!!

Recipe Link:Cranberry Pecan Crisps

Combine flour,baking soda, salt and brown sugar.

Stir in nuts, seeds and cranberries.

Remove rosemary from woody stem before chopping and add to mixture.

Warm honey in the microwave.

Add honey.

Add buttermilk.

Stir mixture.

Grease and line 3 loaf pans with parchment paper

Bake and cool on racks.

Wrap and freeze loaves until your ready to slice and bake. Note: I used two standard loaf pans and 2 mini loaf pans.

Slice with a sharp knife while loaf is frozen

Slice to 1/8th inch or 3mm in thickness.

An electric slicer makes the job easy.

Lay crisps on ungreased baking sheet.

Bake until crisp and golden brown.

Perfection!!