Best Rosemary Raisin Almond Pulp Crackers Recipes

TRADER JOE'S RAISIN & ROSEMARY CRISPS

Steps:

• Preheat oven to 350 degrees.
• Spray one large bread loaf pan with nonstick cooking spray.
• Combine raisins, seeds, and almonds in a small bowl. Stir to combine - seeds and nuts will coat fruit and decrease stickiness.
• In a large bowl, combine flours, rosemary, baking soda, salt, buttermilk, and syrup. Mix in fruit, nuts, and seeds. Pour batter into loaf pan. Sprinkle top with salt.
• Bake 35 minutes until top is firm.
• Let bread come to room temperature. Wrap in plastic wrap or foil. Place in freezer for at least 2 hours or overnight. The cold bread helps with thinner slicing.
• Preheat oven to 400 degrees.
• Remove bread from freezer. Let sit 10 minutes to thaw slightly.
• With a serrated knife, cut 1/8-inch slices. Slices should be as uniform as possible. Place slices cut side down on an ungreased pan.
• Bake 8-10 minutes until crackers are a deep golden brown and corners start to crisp. Let cool before breaking in half.
• Crackers can be stored up to five days in airtight container or bag.

HOMEMADE ROSEMARY CRACKERS

Steps:

• Set your oven to 220C/200C fan/gas 7. Put all the ingredients in a bowl and mix with your hands to combine to a rough dough. If it's sticky, add a little more flour so it's nice and smooth.
• On a sheet of baking parchment sprinkled with flour, roll the dough out to the thickness of a £1 coin, then use a pizza cutter or knife and cut it into squares.
• Brush the squares with a little water and sprinkle with some salt and the 1 tsp chopped rosemary. Prick each square once in the middle with a fork.
• Transfer the baking parchment straight onto a baking sheet, separate each square of dough a little, and bake in the hot oven for 12-15 mins or until the crackers are slightly golden. Cool, then store in a tin for up to two weeks.

ROSEMARY RAISIN ALMOND PULP CRACKERS

Steps:

• Place all of the ingredients, except for 1 teaspoon of sunflower seeds, in a food processor and grind until combined thoroughly. Add the remaining 1 teaspoon of sunflower seeds, and pulse once until they are roughly chopped. Remove the dough and form it into a ball with your hands. Place the ball between two sheets of parchment paper, then roll the dough to a ⅛ inch thickness with a rolling pin. Remove the top sheet of parchment, then use a pizza cutter to cut the dough into rectangles. Carefully, use a spatula to separate the crackers slightly. Gently slide the parchment paper onto a tray. The crackers are a little brittle until they've been dried. Set your dehydrator to low (or your oven to 120 degrees). Dehydrate the crackers for about 24 hours or until they are crisp and the moisture is completely gone. I turn the crackers mid way through, but it is not completely necessary. The nice thing about dehydrating is how low maintenance it is!