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