ROSEMARY RAISIN PECAN CRISPS

2 cups flour
2 tsp. baking soda
1 tsp. salt
2 cups buttermilk
1/4 cup brown sugar
1/4 cup honey
1 cup raisins
1/2 cup chopped pecans
1/2 cup roasted pumpkin seeds (optional)
1/4 cup sesame seeds
1/4 cup flax seed, ground
1 tbsp. chopped fresh rosemary

1. Preheat oven to 350 degrees

2. In 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, sesame seeds, flax seed and rosemary and stir just until blended.

3. Pour the batter into two 4"x 8" loaf pans that have been sprayed with non-stick spray. Bake for about 45 min. until golden and springy to the touch. Remove from the pans and cool on a wire rack.

4. The cooler the bread, the easier it is to slice really thin. You can leave it until the next day or pop it in the freezer. Slice the loaves as thin as you can and place the slices in a single layer on an ungreased cookie sheet. Try slicing and baking one loaf and popping the other in the freezer for later. Reduce the oven heat to 300 deg. and bake them for about 15 min. then flip them over and bake for another 10 min., until crisp and deep golden. Try not to eat them all at once!

Makes about 8 dozen crackers.