Cranberry Hazelnut Seed Crackers

By smyth77

Ingredients

• 2 Cups Whole Wheat Flour
• 2 tbs. Flax Seeds
• 2 tbs. Sesame Seeds
• 2 tbs. Millet
• 1 Cup Pumpkin Seeds
• 1/2 Cup Sunflower Seeds
• 1 tsp. Salt
• 1 Cup Hazelnuts
• 1/4 Cup Brown Sugar
• 2 tsp. Baking Soda
• 2 Cups Soured Milk
• 1 Cup Dried Cranberries
• 1/4 Cup Molasses

Preparation

Step 1

Mix dry ingredients in medium bowl. Stir the milk and molasses together. Pour over dry ingredients and stir together. Turn into 2 smaller loaf pans. Bake at 350 for 50 - 60 minutes. Cool slightly, remove from pans and cool almost to room temp on rack. Wrap cooled loaves in waax or tin foil and leave overnight.
Unwrap the next morning and preheat oven to 250. Slice as thin as possible using bread knife. Lay slices on cookie sheet, sprinkle with addtional salt to taste. bake/dry at 250 until crisp about 45 minutes - depending on thickness. Store in a sealed container in cool dry place for up to three weeks.