West Coast Crackers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 cups flour (whole wheat or spelt)2 tsp baking soda2 tsp salt1/2 cup of honey (or brown sugar)1 cup raisins1 cup of sunflower seeds (or use almonds or other nuts)1 cup of oven roasted pumpkin seeds6 Tbsp of ground flax seeds (optional)ground sesame seeds (opitonal)1 Tbsp dried, or fresh rosemary (optional)1 cup of cran-raisins (optional)
Preheat oven to 350 F.
In a large bowl mix dry ingredients: flour, soda, salt. Mix the wet ingredients: Buttermilk, honey and add to the dry ingredients. Stir slightly to moisten. In separate bowl combine and mix all the nuts, raisins, herbs you choose. Then stir into the batter until just blended. This will be quite wet.
Pour the batter into two greased or parchment lined loaf pans.
1.5 to 2 inches of batter is plenty per pan. Bake 45 minutes until golden and springs to the touch. Remove and cool.
Freeze loaves for at least one hour, or leave in freezer for a later date. Then, slice very thinly with a bread knife.
Lay slices on a cookie sheet and re-bake at 275 degrees for about 15 minutes until crisp and golden, flipping once half way through. Turn off the oven and leave crisps in the oven to cool for a few hours. They will brown more while cooling. Alternately, you may bake at about 250 for 15 mins, and turn the oven off and leave to cool.
Stor in an airtight container.
Makes about 60 crakers per loaf.
Serving size 6 crakers.
Number of Servings: 10
Recipe submitted by SparkPeople user TEAM-T.
In a large bowl mix dry ingredients: flour, soda, salt. Mix the wet ingredients: Buttermilk, honey and add to the dry ingredients. Stir slightly to moisten. In separate bowl combine and mix all the nuts, raisins, herbs you choose. Then stir into the batter until just blended. This will be quite wet.
Pour the batter into two greased or parchment lined loaf pans.
1.5 to 2 inches of batter is plenty per pan. Bake 45 minutes until golden and springs to the touch. Remove and cool.
Freeze loaves for at least one hour, or leave in freezer for a later date. Then, slice very thinly with a bread knife.
Lay slices on a cookie sheet and re-bake at 275 degrees for about 15 minutes until crisp and golden, flipping once half way through. Turn off the oven and leave crisps in the oven to cool for a few hours. They will brown more while cooling. Alternately, you may bake at about 250 for 15 mins, and turn the oven off and leave to cool.
Stor in an airtight container.
Makes about 60 crakers per loaf.
Serving size 6 crakers.
Number of Servings: 10
Recipe submitted by SparkPeople user TEAM-T.
Nutritional Info Amount Per Serving
- Calories: 342.3
- Total Fat: 10.7 g
- Cholesterol: 0.0 mg
- Sodium: 759.7 mg
- Total Carbs: 56.5 g
- Dietary Fiber: 4.9 g
- Protein: 9.1 g
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