- 1 cup whole wheat flour
- 1 cup all purpose flour
- 2 tsp. baking soda
- ½ tsp. sea salt
- 1 cup chopped figs
- ½ cup chopped pistachios
- ½ cup raw pumpkin seeds
- ¼ cup ground flax
- 1 Tbsp. finely chopped rosemary
- 2 cups buttermilk (I used almond milk and 1 tsp. apple cider vinegar)
- ¼ cup demerara sugar
- ¼ cup liquid honey, warmed
- Zest of 1 orange
- Pre-heat the oven to 350 F (180 C). Grease 4 mini loaf pans (or 2 standard pans) and line them with parchment paper.
- In a large bowl combine the flours, baking soda, and sea salt. Stir in the chopped figs, seeds, and nuts along with the rosemary.
- In a smaller bowl, stir together the buttermilk, honey, sugar, and orange zest together. Combine the wet and dry ingredients.
- Divide the batter between the baking pans. Bake for 22 minutes (45 minutes for the larger loaves) or until the loaves spring back. Let the loaves cool on a rack before wrapping and placing the loaves to freeze.
- Once the loaves are frozen (or at a later date when you’re ready to bake them), place the oven racks in the lower positions of the oven and pre-heat the oven to 300 F (150 C).
- Remove the wrap from the loaves, and if they are frozen solid, let them rest a few minutes. Slice the loaves as thin as you can (about 3 mm) and place them on a parchment lined baking tray. Bake for 15 minutes before flipping and baling for another 15-20. They will crisp up once cooled.
- Once cool, store them in an airtight container for a week, or freeze them for up to 6 months. Alternatively, you can keep the loaves frozen and bake the crackers as needed.