Almond Sunflower Cranberry Crisps

Total Time: 3 hrs 15 mins Preparation Time: 2 hrs Cook Time: 1 hr 15 mins

Ingredients

• Servings: 16
• 1 3/4 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1 tablespoon packed brown sugar
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 2 tablespoons melted unsalted butter
• 2 tablespoons liquid honey
• 1 1/2 cups buttermilk
• 1 cup sliced almonds
• 1/4 cup sunflower seeds
• 1/2 cup dried cranberries
• 1/4 cup golden whole flax seed

Recipe

• 1 in a bowl whisk together all-purpose, whole wheat flour, brown sugar, baking soda and salt. stir in butter and honey then buttermilk. add almonds, sunflower seeds, dried cranberries and flaxseed. stir to combine.
• 2 scrape into greased or sprayed non-stick 9 x 5-inch loaf pan.
• 3 bake in centre of 375 degree fahrenheit oven until cake tester inserted in centre comes out clean, about 45 minutes.
• 4 let cool in pan on rack for 5 minutes. turn out onto rack and let cool completely.
• 5 wrap in cling film and freeze until semi-solid and easy to slice, about 2 hours.
• 6 cut into 1/4-inch thick slices with a serrated knife. cut in half crosswise or diagonally, depending on which shape you like.
• 7 place onto parchment paper-lined baking sheets.
• 8 bake in a 300 degree fahrenheit oven, rotating the baking sheet and turning the crisps over halfway through until browned and crisp, about 30 minutes.
• 9 let cool on sheets on rack.
• 10 store in airtight container for up to 5 days.
• 11 serve with your favourite cheeses.