I made these in 3 different ways and each is good! These are by far the easiest cracker recipe I have tried, yet taste wonderful! The original recipe I followed is here, below is my slight adaptation to it. Because, as my husband would tell you, I just can’t follow recipes!! 🙂 These are similar to Rainbow Crisps found at the grocery store (for an exuberant price!).
Whole Wheat Crackers
2 cups whole wheat flour
2 tsp. baking soda
1/2 tsp. salt
2 cups buttermilk
1/4 cup brown sugar*
1/4 cup honey
1/2 cup chopped pecans
1/2 cup roasted sunflower and/or pumpkin seeds
1/4 cup sesame seeds
1/4 cup flax seed, ground
To make them rosemary raisins crisps, add:
1 cup raisins**
1 Tbsp. chopped fresh rosemary or 1 tsp dried
Stir together the flour, baking soda and salt. Add the buttermilk, brown sugar and honey and mix just a little. Add the pecans, pumpkin seeds, sesame seeds, flax seeds, (and raisins/fruits and rosemary if making these flavours) and stir just until blended.
Pour the batter into two greased 8”x4” loaf pans. Bake for about 35 minutes at 350F, until golden and springy to the touch. Remove from the pans and cool on a wire rack.
The cooler the bread, the easier it is to slice really thin, so I put mine in the freezer for a while. Slice the loaves as thin as you can and place the slices in a single layer on an ungreased cookie sheet. You can slice and bake one loaf and leave the other in the freezer for later use, although they keep well in an airtight container.) Bake them for about 15 minutes at 300F, then flip them over and bake for another 10 minutes, until crisp and deep golden.
Makes about 8 dozen crackers.
*I reduce the amount of sugar, especially if making plain crackers as opposed to fruity crackers.
**I have also made these with a mix of dried fruits with great success!