Pumpkin Seed Crackers by Tamera

In Bowl 1, Combine Fruits and Nuts:
1 cup Dried Fruit Dried Cranberries
1/2 cup, chopped Pecans, Roasted
1 cup Pumpkin Seeds (whole seeds, roasted)
1/2 cup, halves Apricots, dried cut into small pieces

In Bowl 2, Combine Dry Ingredients:
2 cup Whole Wheat Flour
1/4 cup, packed Brown Sugar
1 tsp Cardamom, ground
1 tsp Pepper, black
1/2 tsp Kosher Salt
1 tsp Baking Powder
1 tsp Baking Soda
Zest of 1 Lemon or 1 Orange

In Bowl 3 or 2 cup Measuring Cup combine wet Ingredients:
12 oz Good Karma Unsweetened Flax or Almond Milk
3 fl oz Half and Half Cream
1 fl oz Lemon Juice
1/4 cup Pure Maple Syrup
2 tbsp Molasses, blackstrap

I modified this recipe because I never have milk in my house. I used flax milk, half and half cream with lemon juice in place of the buttermilk.
This original recipe is by Anna Olson of Oh Yum! so please google her on Youtube.
Also I like my crackers really crunchy so 40 min for me was not enough time to get them that way. I probably went another 20 min on the baking side.
Warning...these are dangerously delicious!!!

Mix dry ingredients together
Mix nuts, seeds and dried fruit together.
Mix wet ingredients together.
Mix dry with wet ingredients.
Add nuts and seeds to mixture.
Place in parcment lined Terrene pan (long loaf pan) or 8x8 metal pan.
Bake 350 degrees for 40-50 min. (8x8 pan about 35-40 minutes.) Until toothpick inserted int center comes out clean.
Cool. Place in refrigerator overnight.
Cut into thin pieces for crackers.
For the 8 x 8 inch pan, cut the bread in half then cut each of those halves into crackers. Each half yields 24 crackers. (Total of 48 crackers)

Bake 300 degrees for 50 min. (25 min each side) Until crisp.
Store in airtight container. I dry them out longer if needed.

Serving Size: 48 nice size crackers