Irresistible sweet and savory crisps!
|2 cups||Domata Recipe Ready Flour|
|2 teaspoon||baking soda|
|1/4 cup||brown sugar|
|1/2 cup||chopped pecans|
|1/2 cup||roasted pumpkin seeds (optional)|
|1/4 cup||sesame seeds|
|1/4 cup||flax seed, ground|
|1 Tablespoon||chopped fresh rosemary|
|Preheat oven to 350FIn a large bowl, stir together the flour, baking soda and salt. Add the buttermilk, brown sugar and honey and stir a few strokes. Add the raisins, pecans, pumpkin seeds, flax seed and rosemary and stir just until blended.
Pour the batter into two 8″x4″ loaf pans that have been sprayed with nonstick spray. Bake for about 35 minutes, until golden and springy to the touch. Remove from the pans and cool on a wire rack.
The cooler the bread, the easier it is to slice really thin. (I like to freeze the loaf before slicing.) Slice the loaves as thin as you can and place the slices in a single layer on an ungreased cookie sheet. Reduce the oven heat to 300F and bake for about 15 minutes, then turn them over and bake for another 10 minutes, until crisp and golden.