Homemade Fruit And Nut Crisps

Ingredients:

• 1/2 cup (63 g) all-purpose flour
• 1/2 cup (60 g) whole-wheat flour
• 1/4 cup (20 g) large flaked oats
• 1 teaspoon sea salt or pink Himalayan salt
• 1/2 cup (80 g) dried cranberries
• 1/4 cup (34 g) sunflower seeds
• 1/4 cup (32 g) pumpkin seeds/pepita seeds
• 2 Tablespoons flax seeds
• 1 Tablespoon poppy seeds
• 2 sprigs of fresh rosemary, stems removed
• 1 cup (237 ml) buttermilk, or soured milk*
• 3 Tablespoons liquid honey, or melted honey
• 2 Tablespoons brown sugar

Directions:

First Bake:

1. Preheat oven to 350°F. Grease a loaf pan with butter and set aside.
2. In a large bowl add the dry ingredients; all-purpose flour, whole-wheat flour, oats, salt, cranberries, sunflower seeds, pumpkin seeds, flax seeds, poppy seeds and fresh rosemary. Mix to combine all the ingredients.
3. In a separate bowl add the milk, honey and sugar together, whisk to combine.
4. Add the wet ingredients to the dry ingredients and mix until combined.
5. Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean.
6. Let the loaf cool on a cooling rack. Once the loaf has cooled wrap it in plastic wrap and freeze for approx. 2 hours. You want the loaf to be partially frozen.

Second Bake:

1. Preheat the oven to 300°F and set out a baking sheet.
2. Using a sharp serrated knife, slice the loaf into thin slices, approx. 1/8 inch. Place slices on a baking sheet and bake for 50 minutes, flipping the crackers halfway through. Bake until crisps are browned. They will firm up as they cool.
3. Let crackers cool completely before enjoying.

NOTES *Make your own buttermilk by souring the milk. Add 1 Tablespoon of lemon juice to 1 cup milk. Stir and let rest for 5-8 minutes or until mixture starts to thicken and gets lumps.
Store crackers in an airtight container for up to 2 weeks.

Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes
Yield: 50

Thanks to Baking For Friends