Recipe Repeat: Rosemary Almond Crisps

Some thing are worth repeating.

A day at the spa, an inspirational quote, watching old Hollywood musicals, and this recipe.

These crisps are addictive and perfectly portable.  Bring them to a party or eat them all yourself (I won't tell). 

Rosemary Almond Crisps (Makes 52 slices)

1 cup all purpose flour
3/4 cup whole wheat flour
1/4 cup wheat germ
1 tsp salt
2 tsp baking soda
1/4 cup  ground flax seed
1 tbsp dried rosemary
6 tbsp brown sugar
2 cups buttermilk*
2 tbsp honey
1 cup raisins
1/2 cup chopped almonds

Preheat oven to 350 degrees and lightly grease 2 4x8 loaf pans.

Combine flour, wheat germ, salt, baking soda, flax and rosemary.  Mix in brown sugar, butter milk and honey.  Add raisin and almonds and stir until just combined.  (Mixture will be quite runny.)

Divide batter evenly between 2 pans and bake for 45-50 minutes.  Allow to cool for 10 minutes.

Place pans in the freezer for 20-25 minutes.

Set oven to 300 degrees.

Slice loaves as thin as possible and place on greased cookie sheets.  Bake for 20-25 minutes, flip and bake for another 20-25 minutes (Time will depend on the thickness of the crisp)

Allow to cool and enjoy!

* If you don't have butter milk, you can just add 1 tbsp of white vinegar to 1 cup of milk.

Nutritional Information (approx.)

45 calories

1 g fat

8.3 g carbs

1.3 g protein

o.6 g fibre

Do you have any favourite recipes you have created.  Please share the links below!

Stay Healthy, 

Tracy