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These crunchy, customizable crackers are baked twice – first as a loaf, which is then thinly sliced and baked again until toasted and crisp. The cranberries and green pumpkin seeds are festive, but feel free to swap the seeds for pecans or the cranberries for chopped dried apricots.
½ cup (125 mL) canned lentils, drained and rinsed
2 cups (500 mL) buttermilk
¼ cup (60 mL) honey
1 Tbsp (15 mL) chopped fresh rosemary
2 cups (500 mL) all-purpose flour
2 tsp (10 mL) baking soda
½ tsp (2 mL) salt
1 cup (250 mL) dried cranberries
½ cup (125 mL) pumpkin seeds
¼ cup (60 mL) sesame or sunflower seeds
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