So you know those Trader Joe’s crackers – the raisin and rosemary ones – that cost a fortune for a teeny tiny box…well, I’ve found a homemade version. It is based on a recipe from the Kitchn and is quite amazing. I’ve adapted the recipe to our gluten-free eating and reduced the sugar from the recipe, as well as a cup of other tweaks.
The recipe is easy and it is very simple to always have some on hand. I usually double or triple the recipe. The mini-loafs are frozen before slicing into crackers and baked again – so you can have the loafs ready in a pinch.
1 cup dried cranberries
3/4 cup pecans
1 cup brown rice flour
1 cup all-purpose gluten-free flour
1 1/2 tablespoons minced fresh rosemary (or 1 tablespoon dry rosemary)
2 teaspoons baking soda
1 teaspoon salt
2 cups buttermilk
1/4 cup packed brown sugar
1/2 cup pepitas or pumpkin seeds
1/4 cup sunflower seeds
Preheat oven to 350 degrees.
Place cranberries in a bowl and cover with boiling water. Cover the bowl with a towel. Let sit until ready to add to the recipe.
Mix together the rest of the ingredients and then add cranberries, mixing thoroughly.
Scoop the dough into greased mini-loaf pans and bake until just lightly golden. Watch them carefully. The original recipe says to bake until golden brown, but I find that when I go to make the crackers they get too dark.
Let the mini-loafs cool and then place in a freezer proof container or baggies and freeze until ready to make the crackers.
When ready to make crackers:
Preheat the oven to 300 degrees.
Remove the mini-loafs from freezer but do not thaw.
Slice the loafs while still frozen. It makes is simpler to slice even, thin slices that don’t mush into nothing.
Place the crackers on an non-greased cookie sheet and bake until golden brown and crispy, flipping at least once to make sure the crackers are browned on each side.
Let the crackers cool before eating.
Crackers can be kept in an air-tight container for at least a week – if you don’t eat them all.