Raisin and Rosemary Thins
  1. Grease 4 mini loaf pans with butter.
  2. Remove from loaf pans and let cool. (Emphasis on cool!)
  3. In a large bowl, stir the flour, salt and baking soda together. Then add the buttermilk, honey and brown sugar. Stir until mixed.
  4. Add the raisins, pecans, pumpking seeds, sesame seeds, flax seed and rosemary. Stir until just blended.
  5. Divide the batter into the 4 greased pans. Bake for 30 minutues or until lightly browned and springy to the touch.
  6. Slice the loaves as thinly as possible. Place the slices on an ungreased baking sheet.
  7. Reduce oven tempurature to 300ºF. Bake slices for about 10 minutes on each side, until crisp and golden.