Rainforest Crisps
- 2 cups flour
- 2 tsp baking soda
- 1 tsp salt
- 2 cups buttermilk
- 1/4 cups brown sugar,
- ¼ honey
- 1 cup raisins
- ½ cp chopped pecans
- 1/2 cup sunflower seeds
- 1/4 cup sesame seeds
- 1/4 cup flaxseeds
- 1 tbsp rosemary.
- (or use a combination of your favourite nuts and dried fruit)
Preparation:
Preheat oven to 350
Stir together flower, baking soda, and salt. Add buttermilk, brown sugar, and honey. Stir a few strokes. Add raisins etc.
Pour batter into a 4 x 8 buttered loaf pan (line with parchment paper for easy removal)
Bake for about 45 minutes until golden and springy to touch. Remove from pans and cool on a wire rack.
The cooler the bread the easier it is to slice thinly. Put the loaves into the freezer and then slice it. Slice as thinly as possible. You may get around 60 slices per loaf. Put the slices in a single layer on an ungreased cookie sheet. Bake @ 300 for about 15 minutes, flip over and bake another 10 minutes until crisp and golden brown.
