Amazing crisps to pair with cheese and wine. Special thanks to The Café Sucré Farine for the great recipe.
- ½ cup all-purpose flour
- ½ cup whole wheat flour
- ½ cup dried cranberries
- ½ cup rolled oats
- 1 tsp baking soda
- ¼ cup sunflower seeds
- ¼ cup flax seed
- 1 tsp chopped dried rosemary
- ½ tsp ground turmeric
- ½ tsp ground cinnamon
- ¼ tsp dried thyme
- ¼ tsp sea salt
- ⅛ tsp black pepper
- 1 cup buttermilk
- 3 tbsp brown sugar
- 3 tbsp pumpkin puree
- Preheat oven to 350˚F / 180˚ C. Line baking trays with parchment paper. Butter 8 cooking rings with 2″ / 5 cm diameter and 2″ / 5 cm height (or similar in size straight-sided muffin cups) and place on trays.
- Combine flours and cranberries. Rub mixture with your fingers to separate stuck together cranberries. Add oats, baking soda, sunflower seeds, flax seed, rosemary, turmeric, cinnamon, thyme, salt and pepper. Stir to combine. Mix well buttermilk, brown sugar and pumpkin purree. Add the wet ingredients to the flour mixture and stir, just until combined.
- Fill prepared rings ¾ with the batter. Bake for 25 mins, until a toothpick inserted in the middle comes out clean. Cool rings for 10 mins. Run a knife around the edge of the rings and release loaves. Cool completely on a wire rack and place in freezer for 1 hour.
- Preheat oven to 300˚ F / 150˚ C. Cut loaves into ⅛” / ¼ cm slices and line on baking trays. Bake for 20-25 mins, until crisp.
