Almond Sunflower Cranberry Crisps

Ingredients

• 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 seed
• 1/2 cup dried cranberries
• 1/4 cup golden whole flax seed

Directions

1. 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. 2

   Scrape into greased or sprayed non-stick 9 x 5-inch loaf pan.

3. 3

   Bake in centre of 375 degree Fahrenheit oven until cake tester inserted in centre comes out clean, about 45 minutes.

4. 4

   Let cool in pan on rack for 5 minutes. Turn out onto rack and let cool completely.

5. 5

   Wrap in cling film and freeze until semi-solid and easy to slice, about 2 hours.

6. 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. 7

   Place onto parchment paper-lined baking sheets.

8. 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. 9

   Let cool on sheets on rack.

10. 10

    Store in airtight container for up to 5 days.

11. 11

    Serve with your favourite cheeses.