Meet your new holiday hero! Just like slice and bake cookies, these crackers can be frozen and baked whenever the occasion calls for them—perfect for holiday parties, savory gift baskets or impromptu gatherings. Made with our High Fiber Flour and packed with dried cranberries, pumpkin seeds, sesame, flax and a hint of rosemary, they’re crisp, flavorful and made for sharing, letting you spend less time in the kitchen and more time around the table with friends and family.
Meet your new holiday hero! Just like slice and bake cookies, these crackers can be frozen and baked whenever the occasion calls for them—perfect for holiday parties, savory gift baskets or impromptu gatherings. Made with our High Fiber Flour and packed with dried cranberries, pumpkin seeds, sesame, flax and a hint of rosemary, they’re crisp, flavorful and made for sharing, letting you spend less time in the kitchen and more time around the table with friends and family.
Preheat oven to 350°F. Spray four 6 x 3-inch loaf pans with nonstick cooking spray.
In a medium bowl, stir together flour, baking soda and salt.
In a large bowl, whisk together buttermilk, brown sugar and honey. Stir in the flour mixture until just combined. Fold in cranberries, pumpkin seeds, sesame seeds, flaxseed and rosemary.
Divide batter evenly among prepared pans. Bake for 35 minutes, or until golden brown and springy to the touch. Remove from pans and cool completely on a wire rack.
Wrap cooled loaves and freeze for at least 3 hours or overnight to firm up.
When ready to bake again, preheat the oven to 300°F. Using a sharp knife, cut the loaves into ⅛-inch thick slices. Arrange slices in a single layer on parchment-lined sheet trays.
Bake for 20 minutes, flip and bake for an additional 10–20 minutes, until crisp and deep golden brown.
Let cool completely before serving. Store crackers in an airtight container at room temperature for up to 1 week.
