Rosemary, Raisin & Almond Crisps

Rosemary, Raisin & Almond Crisps | Fig & Honey

I don’t eat it all the time, but a gorgeous cheese plate with a good stilton or a lovely ripe french cheese seriously makes my mouth water.

For some reason though, the crackers usually miss out on the spotlight.  The truth is that cheese always tastes better with a good cracker.  None of those pure butter melt in your mouth things. A good cheese needs a substantial cracker, preferably with a hint of salt.

Rosemary, Raisin & Almond Crisps | Fig & Honey

This is why when I tasted Rock Creek crackers, I fell in love! Apparently the craze over these crackers has come and gone long ago and I’m only just discovering them.  I blame it on being away from the US for so long!

Since I definitely can’t get these in Germany, I needed to figure out how to make these at home.  After reading the ingredients and getting some online inspiration here and here, I decided to make a vegan version of these amazing crackers.

I love them with a bit of almond butter or even as a scoop for hummus. I bet they would also be amazing crumbled onto a savory soup as a crouton. This Fennel and Celery Soup would be perfect!

Rosemary, Raisin & Almond Crisps | Fig & Honey

Rosemary, Raisin & Almond Crisps

makes about 50 crackers

  • 1 cup plain flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsweetened almond milk
  • 1/8 cup brown sugar
  • 1/8 cup honey
  • 1/2 cup raisins, soaked in warm water till softened and drained
  • 1/4 cup raw almonds, halved
  • 1/4 cup pumpkin seeds
  • 1/8 cup sesame seeds
  • 1/8 cup whole flax seeds
  • 1 tbsp rosemary, chopped

Preheat oven to 350°F/175°C

Grease 2 mini-loaf tins with grapeseed or coconut oil and set aside.

In a large bowl, combine the flour, baking soda and salt.  In the middle, make a well and add in the almond milk, brown sugar and honey.  Fold through until all the flour is incorporated into the liquid.  Next add in all of the fruit, nuts, seeds and rosemary and fold until just evenly distributed.

Pour batter into the mini-loaf tins and place in the oven.  Bake for about 25 minutes until the tops are golden brown and a toothpick comes out clean.

Let cool for a few minutes in the pans and then transfer to a cooling rack.  Once cooled, transfer loaves to the freezer and leave for at least 1 hour.

When ready, preheat the oven to 275°F/135°C. Then remove the loaves from the freezer and slice as thinly as possible.  I found a really sharp chefs knife worked a bit better than a serrated bread knife.

Place the slices in a single layer on a baking sheet and place in the oven.  Bake for a further 25-30 minutes until crisp and golden brown, flipping over once halfway.

Eat with cheese, hummus, almond butter or just about anything else you can think of!Rosemary, Raisin & Almond Crisps | Fig & Honey

17 thoughts on “Rosemary, Raisin & Almond Crisps

  1. Yum! This looks absolutely delicious! LOVE the idea of this flavor combination, though I never would have thought to make crackers for myself. I would have expected the process to be a lot more arduous than this seems to be.

    There’s a lot of great food here in Vietnam, but I haven’t seen anything resembling this in nearly 2 years. Oh the pain of it all!

    • Thanks! I was super surprised at how easy they are to make, I’m excited to experiment a bit more! I guess it sounds about right that you haven’t seen anything like these crackers in Asia – however an “Asian” inspired cracker could be quite amazing, will have to try!

  2. Yes this is so beautiful and I just adore your images. They are always so crisp, clean and so well styled. Simple perfection.

  3. Hi Anjanee,
    I tried your recipe yesterday and it’s absolutely amazing! I am in love with these crackers. And you know, they’re also delicious once-baked. Thank you so much! I’ll be making these again and again.

    • I’m really glad you’ve enjoyed it! I didn’t manage to sneak a taste before twice baking it, but will definitely need to try next time!

  4. I don’t think the craze is gone — at least not in my house. :) For some reason I thought these would be so hard to make but you make it look easy. Pinning and trying this recipe soon.

  5. How would this turn out with gluten free flour? Thinking about trying these but want them to be gluten free. Thanks!

    • To be honest, I’m not sure how they would work out. Since they don’t rise much, it could work but the texture could be a bit off. Let me know if you try it out! Would be interesting to find out!

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