Main INGREDIENTS
- Flour
Ingredients
Method
Ingredients
- 140g Buckwheat flour
- 170g Plain flour
- 55g light brown sugar
- ¼ teaspoon mixed spice
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- ½ teaspoon salt
- 2 cups buttermilk
- ¼ cup honey
- 2 tablespoons molasses
- ½ cup pumpkin seeds
- ½ cup sunflower seeds
- ½ cup dried cranberries
- 1 cup mixed nuts (almonds, cashews, pistachios, hazelnuts)
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Method
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1Preheat the oven to 180°C / 350°F / Gas Mark 4
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2Grease and line a Le Creuset 30cm Loaf Tin. In a large bowl, whisk together the buckwheat flour, plain flour, sugar, mixed spice, baking powder, bicarbonate of soda, and salt. Add the buttermilk, honey, and molasses, then mix to combine.
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3Fold in the pumpkin seeds, sunflower seeds, dried cranberries, and mixed nuts. Pour the batter into the prepared tin and bake for 1 hour or until a skewer inserted comes out clean. If the bread becomes too dark, cover with tin foil. Remove from the tin and let it cool completely. Wrap the cooled loaf and refrigerate overnight.
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4The following day, preheat the oven to 150°C / 300°F. Line two baking sheets with baking paper. Using a serrated bread knife, slice the loaf thinly. Arrange the slices on the prepared baking sheets and bake for 20 minutes. Flip the slices and bake for another 20 minutes until crisp.
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5Allow the crackers to cool completely before serving. Create a beautiful grazing board with your homemade crackers on the Le Creuset Acacia Wooden Carving Board. Enjoy these crackers with cheese, spreads, or on their own!
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