Rosemary Nut Loaf
2 cups (500ml) flour
2 tsp (10ml) baking soda
1 tsp (5ml) salt
1/8 tsp ground fennel seed
2 cups (500ml) buttermilk
1/4 cup (60ml) brown sugar
1/4 cup (60ml) honey
1 cup (250ml) cranberries
1/2 cup (125ml) pecans, toasted and chopped
1/2 cup (125ml) sunflower seeds, toasted
1/4 cup (60ml) sesame seeds
1/4 cup (60ml) ground flaxseed
1/4 cup (60ml) flaxseed
2 tbsp (30ml) parmesan cheese, grated
1/2 tbsp (30ml) fresh rosemary, finely chopped
Preheat over to 350F (180C) and grease two loaf pans.
Stir together the flour, baking soda, salt and ground fennel in a large bow. Add the buttermilk, brown sugar and honey, stirring until just combined.
Add the cranberries, pecans, sunflower seeds, sesame seeds, ground flaxseeds, flaxseeds, parmesan and rosemary, stirring until just wet (much like when preparing muffins!).
Pour into the two loaf pans and bake for approximately 30 minutes or until golden and springy when touched.
Remove from the pans and let cool on a wire rack… if you can leave them that long!
Note: One loaf can always be wrapped in alfoil and placed in the freezer until required. Simply thaw and reheat still wrapped in the foil.
To Make into Crackers:
Preheat oven to 350F (180C). Line cookie sheets (or baking trays) with parchment paper.
Allow the loaf to completely cool. The cooler the loaf the easier it is to slice really thin. You can leave it to cool in the fridge overnight if you like. Slice the loaf as thin as you can and place the slices in a single layer on the cookie sheet.
Bake for 10 minutes, then flip them over and bake for another 10 minutes until crisp and deep golden in color.
Remove from the pan and let cool completely on a wire rack.
Store in a cookie tin or freeze in sealed containers.