- Canola oil spray
- 1 1/2 cup whole wheat pastry flour
- 1 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 1/2 cup raisins (mixed golden and regular, preferably)
- 1/2 cup finely chopped walnuts
- 1/2 cup sunflower seeds
- 1/3 cup light brown sugar
- 1 1/2 tablespoon chopped fresh rosemary
- 1 1/2 cup low-fat buttermilk
In a large bowl, stir together flour, baking soda and salt, and then add raisins, walnuts, sunflower seeds, sugar and rosemary, and toss to coat. Add buttermilk and stir until combined. Transfer to the prepared pans and bake until golden brown and firm, 25 to 30 minutes. Carefully turn out onto wire racks and let cool completely.
Preheat the oven to 300°F. Using a serrated knife, slice bread as thinly as possible (1/4-inch to 1/6-inch is ideal; chill loaves until cold, if you have trouble getting the slices thin enough). Arrange slices in a single layer on a baking sheet and bake, flipping halfway through, until dried out, about 30 minutes. Loosen crackers from the tray as needed with a spatula or knife, and then set aside to let cool completely.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.