Ingredients
- 1 1/4 cups all purpose flour
- 1 1/2 cups seeds and nuts see note
- 1 1/4 cup almond or soy milk
- 1/3 cups rye flour
- 2 tbsp cocoa powder
- 2 tbsp molasses
- 2 tbsp honey
- 1 tbsp orange juice
- 1 1/2 tsp baking soda
- 1 tsp fresh thyme finely chopped
- 3/4 tsp salt
- 2 each foil loaf pans see note
Servings: crackers
Instructions
- Preheat oven to 350℉.
- In a large bowl whisk together all ingredients until just combined.
- Spray 2 8"x3" loaf pans with non-stick spray and divide batter evenly between them. Bake for approximately 25-30 minutes or when a toothpick inserted comes out clean. Remove from oven and allow to cool on a rack to room temperature. Once cool, remove loaves from their pan and place in the freezer for about an hour to help firm up for cutting.
- Reheat oven to 300℉.
- Remove from the freezer and cut each loaf into 1/8" slices. You should get approximately 30-33 slices per loaf. Lay each slice flat on a parchment-lined baking sheet and bake for 15-20 minutes. Flip each piece and continue to bake for an additional 15-20 minutes (they will continue to crisp up as they cool). Remove from oven and place each slice onto a cooling rack and allow to cool to room temperature. Store in an airtight container once completely cooled.
Recipe Notes
-Any seeds and nuts can be used, but in this recipe, I used a combination of currents, pine nuts, sesame seeds, sunflower seeds and pepitas.
-Regular 9"x 5" loaf pans can be used, however, I used 8" x 3" foil loaf pans because they are narrower and therefore produce a slightly taller cracker and the loaves pop right out of the foil pans.
-Freezing is only required to assist in cutting even thin slices. If you are good with a knife, feel free to skip this step.
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