Seedy cracker recipe

Well...that wasn't very nice of me to say how yummy the crackers were and then not even include the recipe. ;-) Here you go, Tara -

Seedy Crackers (sort of like Raincoast crisps)

2 cups (500 ml) whole wheat flour

2 Tbsp. (30 ml) flax seeds

2 Tbsp. (30 ml) sesame seeds

2 Tbsp. (30 ml) millet

1 cup (250 ml) pumpkin seeds

1/2 cup (125 ml) sunflower seeds

1 tsp. (5 ml) salt

2 tsp. (10 ml) crushed dried rosemary

1/4 cup (60 ml) brown sugar

2 tsp. (10 ml) baking soda

2 cups (500 ml) milk with 2 tbsp vinegar added

1 cup (250 ml) raisins or dried cranberries

1/4 cup (60 ml) molasses

Mix dry ingredients in a medium bowl. Stir the milk and molasses together and then pour on to the dry stuff and mix well. Turn into two small greased loaf pans. Bake at 350 F for 50-60 minutes. Cool slightly, remove from pans and cool almost to room temperature on rack. Place in a sealed container (or ziplock bag) and refrigerate overnight.

The next morning slice the loaves into "crackers" as thinly as you can. Lay the slices on a cookie sheet, sprinkle with additional salt to taste and bake/dry at 250F until crisp (about 45 minutes, depending on how thick your slices are). Store in sealed containers in a cool dry place for up to 3 weeks.

This recipe could certainly be used as a base for lots of experimentation. I used raisins in this batch and I know that the cranberries are good but I see could also trying bits of dates or dried apricots as well. The combinations of seeds, grains and herbs to try are endless.