Preheat oven to 350
Makes about 4 dozen crackers
1 cup whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk (or 1 tablespoon apple cider vinegar mixed with milk)
2 tablespoons brown sugar
1 tablespoon honey
1 tablespoon molasses
2 tablespoons chopped pecans
2 tablespoons sunflower seeds
2 tablespoons chopped dried dates
2 tablespoons chopped apricots
2 tablespoons chopped rosemary
Chop up pecans, apricots, dates and rosemary. Leave sunflower seeds whole. Set aside the fruit and nuts. In a large bowl, mix together the flour, baking soda, and salt. In a small bowl mix together the sugar, molasses, and honey. Then add the buttermilk. Add the wet ingredients to the dry ingredients and mix until just combined. Stir in the nuts and fruits.
The batter will be very thin. Pour into 2 2x5 inch bread pans sprayed with cooking spray (I used coconut oil.) The batter will only fill these about half way. Bake for about 30 minutes.
Let the loafs cool completely on wire racks and then freeze for about an hour (or a lot longer) and then slice very thinly.
Arrange crackers on a parchment lined baking pan and cook for 10 minutes and then flip. Cook for 7 more minutes and let the crackers cool completely on wire racks. Eat!!
A few things about this recipe...
The add-ins could be SO many things!! Raisins, dried cranberries, almonds, walnuts. You could leave out the rosemary, or use thyme. Like biscotti, these could be a zillion flavors.
The batter was REALLY thin, but these cooked up very well.
We sliced into the warm bread and it was DELICIOUS. The bread with a little butter would be a good treat in itself.
I only cooked up one of the loafs and it made 2 dozen crackers. The second loaf is wrapped in plastic and kicking it in my freezer until I need more crackers.
These stored well in a glass tuperware for 3 days.
Made this time last year...