Where This Recipe Comes From

Out here, the rhythm is slower—and you start to notice what actually matters.

Ingredients aren’t just ingredients. They carry where they came from, how they were grown, and the care behind them. That’s something we’ve learned deeply through our pecans.

This recipe started as a simple idea: something you could leave on the table and keep reaching for.

Not overly sweet. Not complicated. Just real.

We wanted something that felt at home next to a good cheese, a drizzle of honey, or even a quiet morning coffee. Something with texture, depth from herbs, and a touch of citrus to lift it—while letting the pecans actually shine.

These crispbreads do exactly that.

They’ve become one of those staples you make once… and then they quietly become part of how you gather, snack, and share food.

Ingredients

• ½ cup all-purpose flour
• ½ cup whole wheat flour
• 1 tsp baking soda
• 1 tsp fine sea salt
• 1 tbsp fresh rosemary, finely chopped
  
• ½ tsp cinnamon
• Pinch of nutmeg
• Pinch of black pepper
• ¾ cup Rosemary Pecans, roughly chopped (lightly toasted for deeper flavor)
• ½ cup dried fruit (apricot + fig recommended)
• 1 tbsp orange zest
• 1 cup milk of choice (oat or whole milk)
• ¼ cup honey (or maple syrup)

Instructions

1. Preheat oven to 350°F (175°C). Line two mini loaf pans.

2. Mix dry ingredients, herbs, pecans, fruit, and zest.

3. Stir in milk + honey until combined.

4. Bake at 300°F for 25–30 minutes. Cool completely. Then freeze.

5. Freeze for at least an hour or overnight.

6. Cut them into thin slices (⅛”) and place on a cookie sheet.

 

7. Cook for 12 minutes, flip, and cook for another 10 minutes.

How We Like to Serve It

• Cheese boards + honey
• Olive oil + balsamic
• Hosting tables for texture contrast
• With coffee (quiet mornings)