This crispy and delicious cracker combines the sweetness of California raisins with the savory flavor of fresh rosemary and the crunch of almonds and seeds. These crackers are versatile and perfect for snacking, adding a crunchy element to salads, or as the star of a cheese board.
- 1/2 Cup California raisins, any variety
- 1/4 Cup raw sunflower seeds
- 1/4 Cup flax seeds
- 1/4 Cup whole almonds
- 1/2 Cup whole wheat flour
- 1/2 Cup all-purpose flour
- 11/2 Tablespoons fresh rosemary, minced
- 1 Teaspoon baking soda
- 1 Teaspoon coarse kosher salt
- 1 Cup buttermilk
- 11/2 Tablespoons honey
- Zest of 1 lemon
- 1/2 Teaspoon flaky finishing salt, plus more to taste
Preheat the oven to 350F. Grease a loaf pan with olive oil and line with a parchment paper sling. Set aside.
Combine the California raisins, seeds, and almonds in a small bowl. Stir to combine.
In a large bowl, combine the flours, rosemary, baking soda, kosher salt, buttermilk, honey, and lemon zest. Mix in the raisin mixture.
Pour the batter into the prepared loaf pan. Sprinkle the top with flaky finishing salt. Bake for 35 minutes until the top is firm and golden on top. Cool to room temperature.
Wrap the loaf in plastic wrap and place in the freezer for at least 2 hours or overnight. The cold bread helps with thinner slicing.
Preheat the oven to 400F.
Remove the loaf of bread from the freezer and allow to sit for 10 minutes to thaw slightly. With a serrated knife, cut ⅛-inch slices. Slices should be as uniform as possible. Place slices cut side down on an ungreased, parchment paper lined sheet pan.
Bake for 8-10 minutes, flip, bake for an additional 15 minutes, removing crackers to a cooling rack as they turn golden brown around the edges. Cool completely.
Crackers can be stored for up to five days in an airtight container or bag.