Rosemary Pecan Cranberry Crisps

Rosemary Pecan Cranberry Crisp Crackers  (tastes like Raincoast Crisps)
Recipe inspired by The Kitchn

Double this recipe if possible!  Delicious served as an appetizer with wine and cheese.

Makes 6-8 dozen crackers
1 cup all-purpose flour
1 cup whole wheat, rye, or other whole grain flour
2 tsp. baking soda
1 tsp. salt
2 cups buttermilk  (see also substitutes for buttermilk)
1/4 cup brown sugar
1/4 cup honey
1 cup sweetened dried cranberries
1/2 cup chopped pecans
1/2 cup pumpkin seeds
1/4 cup sunflower seeds
1/4 cup flax seed (whole or ground)
1/8 cup sesame seeds
1/8 cup chia seeds
1/8 cup hemp seeds
1 1/2 tbsp. chopped fresh rosemary

Preheat the oven to 350 degrees.

In a large bowl, stir together the flour, baking soda and salt.  Add the buttermilk, brown sugar and honey and stir a few times.  Add the cranberries, pecans, pumpkin seeds, sesame seeds, flax seed and rosemary and stir just until blended.

Pour the batter into two 8″x4″ loaf pans that have been sprayed with nonstick spray.  Bake for about 45 minutes, 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.  You can leave it until the next day or pop it in the freezer.  Slice the loaves as thin as you can and place the slices in a single layer on an ungreased cookie sheet.  Reduce the oven temperature to 300 degrees and bake them for 15 minutes.  Flip them over and bake for another 10-15 minutes, until crisp and deep golden brown.  Remove from the sheets to a cooling rack.  They will continue to crisp as they cool.