2 teaspoons baking soda
1/2 teaspoon salt
2 cups buttermilk
1/4 cup brown sugar
1/4 cup honey or maple syrup
1 cup dried cranberries
1/2 cup hazelnuts, lightly chopped
1/2 cup roasted pumpkin seeds
1/4 cup sesame seedsPreheat oven to 325 degrees F.
In a large bowl, stir together the flour, baking soda and salt. In a separate bowl, whisk together the buttermilk, brown sugar and honey. Add the liquids to the flour and stir with a few strokes. Add the cranberries, nuts, pumpkin seeds and sesame seeds and stir just until blended.
Pour the batter into two 8”x4” loaf pans or 4 small loaf pans that have been sprayed with nonstick spray. Bake for 30 until golden and springy to the touch. Remove from the pans and cool on a wire rack. Refrigerate over night.
Slice the loaves as thin as you can and place the slices in a single layer on an ungreased cookie sheet. Bake at 300 degrees F for about 15 minutes, then flip them over and bake the slices for another 10 minutes until crisp and golden.
Makes about 6 dozen crackers.
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