- 140 g Küchenmeister Whole Wheat Flour
- 100 g Küchenmeister Buckwheat flour
- 50 g Sweet Nature Cane Sugar
- 2 tsp. baking soda
- 1 tsp. cinnamon
- 455 ml buttermilk
- 85 g maple syrup
- 35-45 g dried cranberries and nuts
- Extra: 2 small loaf pans
Preheat the oven (conventional 190°C / fan 170°C). Mix together the flours, sugar, baking soda and salt. Now pour in the buttermilk and syrup and mix until just combined. Fold in the cranberries and nuts. Divide the batter equally between the loaf pans (4 mini loaf pans) and bake for 30 minutes, or until golden brown. Remove the loaves from the oven, cool for 10 minutes in the cardboard pans, before carefully removing the cardboard and leaving the cakes to fully cool (for best results chill in the refrigerator overnight).
Preheat the oven (electric 160°C / convection 140°C). Line a baking sheet with parchment paper. Using a sharp bread knife, cut the loaves into 0.3cm thin slices. Place the slices onto the baking sheet and bake for 50-60 minutes. Flip the crackers halfway through the baking time, and continue to bake until dark and crispy. Tip: Check the crackers at 40 minutes to make sure they do not over bake and burn. Remove the crispy crackers from the oven, cool briefly on the baking sheet, before transferring to a wire rack to cool completely.