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Cranberry Hazelnut Rainforest Crackers
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2 c. | whole wheat flour |
2 T. | flax seeds |
2 T. | sesame seeds |
1 c. | pumpkin seeds |
1/2 c. | sunflower seeds |
1 c. | dried cranberries, ("Craisins") |
1 t. | salt |
½ c. | hazelnuts |
¼ c. | brown sugar |
2 t. | baking soda |
2 c. | buttermilk |
¼ c. | molasses |
Mix dry ingredients in a large mixing bowl. Stir the milk and molasses together. Pour the liquids over the dry ingredients. Turn into 4 small greased loaf pans...or 6 mini-loaf pans. Bake at 350º 45-60 minutes or until toothpick comes out clean. Cool slightly, remove from pans; cool to room temperature on baking rack. Wrap loaves in foil, or put in sealed container overnight. Preheat oven to 250º. Slice the loaves as thinly as possible- 1/8” – ¼” thick. Lay slices on a cookie sheet lined with parchment paper...you need several pans. Bake at 250º until crisp (about 45 minutes, depending on how thick your slices are). Cool; store in sealed containers for up to 3 weeks.
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