They were really good! I could eat a whole box by myself. They were tasty just plain or with swiss or honey chevre cheese. Well, I can't find them any more. So... thankfully, I cut the ingredients list off the box and did some internet research and came up with this hybridized recipe for:
Rosemary Raisin Crisps
- 2 cups flour
- 2 teaspoons baking soda
- 1-2 teaspoons sea salt (I used one teaspoon and thought it could use a little more)
- 2 cups buttermilk
- 1/4 cup brown sugar
- 1/4 cup honey
- 1 cup raisins
- 1/2 cup millet
- 1/4 cup sesame seeds
- 1/4 cup flax seeds
- 1/4 cup sunflower seeds
- 1 tablespoon fresh chopped rosemary
Preheat oven to 350 F degrees.
Combine flour, baking soda, and salt together in a large bowl until well blended. Add the buttermilk, brown sugar, and honey and stir just to combine. Mix in raisins, millet, sesame seeds, flax seeds, sunflower seeds, and fresh rosemary. Pour the batter into a couple of baking pans (preferably square) lightly sprayed with olive oil.
Bake for about 45 minutes or until golden brown. Remove from oven and pans and let cool completely on a breathing surface (like a wire rack or cool stove top burners).
Once completely cooled, slice the loaves into cracker-sized pieces as thinly as possible. Spread pieces onto a baking sheet (not oiled) and place back into a 300 F oven for about 20-30 minutes, turning them periodically for even crispiness. You want the crisps to be fairly brown and dry (but not burnt).
Enjoy either plain or with fruit and cheese.