1/2 cup dried cranberries
1/4 cup plus 2 tbsp pecans
1/2 cup all-purpose flour
1/2 cup whole wheat, rye, spelt, or other whole-grain flour
2 tsp minced fresh rosemary (or 1 tsp dry)
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk (See Recipe Note)
3 tbsp packed brown sugar
1/4 cup pepitas or pumpkin seeds
2 tbsp sunflower seeds
Preheat the oven to 350°F. Spray a loaf pan with non-stick coating. Place the cranberries in a small heatproof bowl and cover with very hot water. Allow to plump for at least 15 minutes
Scatter the pecans in a single layer on a baking sheet and toast them in the oven until fragrant and toasted, 8 to 10 minutes. Transfer to a cutting board and roughly chop while still warm. Set aside.
In a large mixing bowl, whisk together the flours, rosemary, baking soda, and salt. Whisk in the brown sugar, making sure to break up any big clumps. Pour the buttermilk over the flours and stir gently with a spatula just until no more dry flour remains.
Drain the cranberries. Add the cranberries, chopped pecans, pepitas, and sunflower seeds to the batter. Stir gently to mix the them evenly throughout the batter.
Pour batter into the pan and transfer to the oven. Bake 30 to 35 minutes, until the top turns golden-brown, and a toothpick inserted into the middle comes out clean.
Remove the cake from the pan and let cool completely. Wrap in aluminum foil and freeze solid, several hours or over night.
When ready to make the crisps, heat the oven to 300°F. Remove loaf from the freezer and slice it as thin as possible using a serrated knife. Lay the slices in a single layer on a parchment-lined baking sheet — the crackers can be close, but make sure they don’t actually touch.
Bake the slices for 15 minutes. Flip the slices, and continue baking for another 10 to 15 minutes. The crackers are done when they are no longer pale in the middle and curl slightly at the edges. Transfer to a cooling rack to cool completely. Crackers will keep in an airtight container on the counter for several weeks.
Makes about 2 dozen crisps. From The Kitchn