Ingredients
Scale
- 2 cups white whole wheat flour
- 1/4 cup dark brown sugar
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 2 cups buttermilk
- 1/4 cup maple syrup
- 1 cup dried cherries
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds
- 1/4 cup sesame seeds
- 1/4 cup whole flax seeds
Instructions
- Mix the dry ingredients: Preheat the oven to 350°F. In a large bowl, whisk together the flour, brown sugar, baking soda, cinnamon, and salt.
- Add the wet ingredients: In a separate bowl, whisk together the buttermilk and maple syrup. Pour into the dry ingredients and stir until just combined.
- Add the good stuff: Fold in the dried cherries, sunflower seeds, pumpkin seeds, sesame seeds, and flax seeds.
- Bake the loaves: Divide the batter between 3 greased mini loaf pans, about 5 3/4 x 3 1/4 inches each. Bake for about 30 minutes, until golden and a toothpick inserted in the center comes out clean. Let cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. For easier slicing, cool the loaves overnight.
- Slice thin: Reduce the oven temperature to 325°F. Using a serrated knife, carefully slice each loaf into very thin pieces, about 1/8 inch thick. Thin slices are the key to getting that crisp texture.
- Make them crispy: Arrange the slices in a single layer on a baking sheet. Bake for 20–25 minutes, until dark golden and crisp. Let cool completely before serving.
Notes
- Make It Weeknight-Friendly
- Bake the mini loaves ahead of time and keep them ready in the fridge or freezer. Slice and crisp a loaf whenever you need a homemade snack.
- Shortcut Option
- Use a food processor to quickly chop larger dried fruit before adding it to the batter.
- Upgrade Move
- Serve the crisps alongside cream cheese, nut butter, or yogurt for an easy snack with a little extra staying power.
