ROSEMARY CRANBERRY CRACKERS

Serves: 8

1 1/4 cups whole wheat flour

1/2 cup dried cranberries, coarsely chopped

1/2 cup coarsely chopped toasted walnuts

1/2 cup flaxseed

1/3 cup pumpkin seeds, toasted

1 tbsp chopped fresh rosemary

1/2 tsp baking soda

1/2 tsp kosher salt

3/4 cup buttermilk

1 tbsp agave nectar or liquid honey

1. Preheat oven to 350F.

2. Combine flour, cranberries, walnuts, flaxseed, pumpkin seeds, rosemary, baking soda and salt in a bowl. Combine buttermilk and agave nectar in a separate bowl. Add buttermilk mixture to flour mixture and stir just until combined. Dough will be stiff. Press dough into a greased 8 ½ by 4 ½-inch loaf pan. Bake for 25 minutes or until light golden around edges. Cool loaf in pan on a rack for 10 minutes. Invert loaf onto rack and cool completely.

3. Preheat oven to 350F. Using a sharp knife, cut loaf into 24 slices. Place slices in an ungreased large rimmed baking sheet. Bake for 15 minutes. Remove pan from oven and turn slices over; bake 10 to 15 minutes more or until crisp. Remove from pan and cool crackers on a rack. Store in an airtight container in a cool dry place for up to 1 week. May be frozen. Makes 2 dozen. Cook’s note: Agave nectar, also known as agave syrup, is a Mexican sweetener that is sweeter and thinner than honey. Look for it in natural food stores, specialty food stores or the natural foods section of large grocery stores. Refrigerate for at least 4 hours or up to 24 hours. Garnish with whipped cream and additional pecans. Slice with a hot wet knife.