Ingredients: |
Ingredients: 1/2 cup all purpose flour
1/2 cup whole wheat flour
1 tsp baking soda
1 1/2 tsp salt
1 tbsp fresh rosemary, finely chopped
1/2 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp black pepper
3/4 cup dried cranberries, roughly chopped
3/4 cup pecans, chopped
1 tbsp orange zest
1 cup milk of choice (we used oat milk, but any kind works)
1/4 cup honey
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Directions: |
Directions:Preheat oven to 350˚F and line two mini loaf pans (~5 1/2” x 3 1/4”) or one regular loaf pan (~8 1/2” x 4 1/2”) with parchment paper.
Add both flours, baking soda, salt, rosemary, cinnamon, nutmeg, pepper, cranberries, pecans and zest to a large mixing bowl. Stir until well combined. Stir in the milk and honey until well combined and no streaks of honey remain.
Divide between the 2 mini pans (or just the 1 regular loaf pan). Bake for 20-25 minutes, or until a toothpick comes out mostly clean.
Let cool to room temperature, then wrap tightly in plastic wrap and freeze for at least 4 hours, or overnight. (You can also leave them frozen for up to 3 months, as long as they are tightly wrapped.)
Remove from the freezer and preheat oven to 300˚F. Use a serrated knife to slice into 1/8” thick slices. Place on a baking sheet lined with parchment paper.
Bake for 12 minutes, then flip each cracker over. Bake for another 12 minutes, then check for doneness. They should be golden brown and feel dry to the touch, but they may still look soft due to the fruit. Don’t worry - they will crisp up as they dry! If they’re not quite golden brown, flip and leave in the oven for another 3-6 minutes.
Let cool completely before transferring to stora |
This recipe for Cranberry pecan crackers is from