These crackers are pretty awesome. Much better than anything store bought!
You can bake these in either one or two 8″ x 4″ loaf pans. If you use just one loaf pan, your crackers will be giant size. If you use two, they will be “regular” size. 😉
Source: Whitewater Cooks at Home (pg 22)
Marie's Rosemary Nut Crackers
Preheat oven to 350F. Grease one or two 8" x 4" loaf pans. (As there are lots of ingredients in this recipe, I suggest you prepare all the ingredients first before starting to mix things together.)
Stir together the flour, baking powder, and salt in a large bowl. Add buttermilk, brown sugar, and honey. Mix until just combined. Do not over mix.
Add the raisins, pecans, pumpkin seeds, sesame seeds, flaxseed, parmesan and rosemary. Stir until just well blended.
Pour the batter into the loaf pan or pans.
Bake for 35 minutes or until golden brown and springy to the touch. The batter has to be baked all the way through.
Remove from pan (or pans) and let cool on a wire rack. Make sure the loaf if completely cooled before proceeding to the next step. You can choose to refrigerate the loaves overnight at this point.
Once cooled, slice the loaves into thin crackers. (But, not too thin! Then you just end up with holes in your crackers...) Place the crackers on an ungreased baking sheet in a single layer.
Bake the crackers for about 10 minutes per side. They should turn a golden colour and become a bit crisp. Don't over bake as then they just get hard.
Let the crackers cool on a wire rack.
Crackers can be stored in an airtight container on the counter for about a week. For anything longer, you should probably freeze them.