Pecan Crisps with Cranberries and Rosemary Recipe

Name: Pecan Crisps with Cranberries and Rosemary
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Whole Wheat Pastry Flour; 2 teaspoons Baking Soda; 1 teaspoon Salt; 2 cups Non-fat Milk; 1 dash Lemon Juice; 1/4 cups Brown Sugar; 2 Tablespoons Honey Or Maple Syrup; 1/2 cups Dried Cranberries; 1/2 cups Pecans, Chopped; 1/2 cups Pumpkin Seeds; 1/4 cups Sesame Seeds; 1/4 cups Flax Seed (whole Not Ground); 1 Tablespoon Rosemary, Fresh Or Dried

Servings: persons

2 cups Whole Wheat Pastry Flour
2 teaspoons Baking Soda
1 teaspoon Salt
2 cups Non-fat Milk
1 dash Lemon Juice
1/4 cups Brown Sugar
2 Tablespoons Honey Or Maple Syrup
1/2 cups Dried Cranberries
1/2 cups Pecans, Chopped
1/2 cups Pumpkin Seeds
1/4 cups Sesame Seeds
1/4 cups Flax Seed (whole Not Ground)
1 Tablespoon Rosemary, Fresh Or Dried

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1.
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Preheat oven to 350 degrees F.
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2.
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In a large bowl, stir together the flour, baking soda and salt.
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Combine the milk and lemon juice and add it into the flour mixture along with the brown sugar and honey and stir the mixture a few strokes.
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Add the cranberries, nuts, pumpkin seeds, sesame seeds, flax seed and rosemary and stir just until blended.
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3.
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Pour the batter into two 9x9 cake pans or 4 small loaf pans that have been sprayed with nonstick spray.
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Bake for 30-35 minutes until golden and springy to the touch.
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Remove from the pans and cool on a wire rack.
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4.
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Allow the loaves to cool completely, then freeze for 45 minutes to 1 hour.
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This will help you slice the loaves very thinly.
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Slice as thinly as you can and place the slices in a single layer on a sheet pan that has been lined with parchment paper.
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5.
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Bake at 300 F for about 15 minutes, then flip them over and bake the slices for another 10 minutes until crisp and golden.
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Let crisps cool for about 10 minutes.
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If not super crispy, return to oven for another 5-7 minutes.
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Cool completely and store in an airtight container.
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Makes about 4 dozen long thin crisps (made in the 9x9 pans) or 6 dozen square crisps (made in the small loaf pans).
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Calories per piece: 32.5, Fat: 1.2, Cholesterol: .01, Sodium: 39, Potassium: 15, Carbs: 5, Fiber: .08, Sugar: 1.9, Protein: 1

637

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups Whole Wheat Pastry Flour, 2 teaspoons Baking Soda, 1 teaspoon Salt, 2 cups Non-fat Milk, and more.

Yes, Pecan Crisps with Cranberries and Rosemary falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pecan Crisps with Cranberries and Rosemary

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions