These were originally a plainer twice-baked seeds-and-grains cracker modelled on Lesley Stowe's Raincoast Crisps by an on-line friend of mine who lived in California and couldn't buy the originals there. I took her recipe and adapted it several times over, creating different variations. My favourite variation has the green pumpkin seeds and also adds dried cranberries for a festive red for Christmas time, combined with rosemary. The second baking takes time and oven space, but really, it's a blissfully easy recipe. I often make great batches of these crackers at this time of year for potlucks, Christmas gifts, or post-concert receptions.
Don't overwhelm these crackers with a zesty cheese spread or antipasto. They're great on their own, though they'll keep good company with mild cheeses. They also work really well as a gourmet accompaniment to fairly bland potato-vegetable type soups.
Cranberry-Rosemary Seed Crackers
2 cups (500 ml) whole wheat flour
2 Tbsp. (30 ml) flax seeds
2 Tbsp. (30 ml) sesame seeds
2 Tbsp. (30 ml) millet
1 cup (250 ml) pumpkin seeds
1/2 cup (125 ml) sunflower seeds
1 tsp. (5 ml) salt
2 tsp. (10 ml) crushed dried rosemary
1/4 cup (60 ml) brown sugar
2 tsp. (10 ml) baking soda
2 cups (500 ml) soured milk
1 cup (250 ml) dried cranberries ("craisins")
1/4 cup (60 ml) molasses
Mix dry ingredients in a medium bowl. Stir the milk and molasses together. Pour the wet stuff on the dry stuff and stir it up. Turn into two very small greased loaf pans. Bake at 350 F for 50-60 minutes. Cool slightly, remove from pans and cool almost to room temperature on rack. Wrap cooled loaves in waxed paper or foil, or else place in a sealed container, and refrigerate overnight.
Unwrap the next morning and preheat oven to 250 F. Slice the loaves as thinly as you can manage using a bread knife. Lay the slices on a cookie sheet, sprinkle with additional salt to taste and bake/dry at 200F until crisp (about 45 minutes, depending on how thick your slices are: turning them over halfway through the drying time may help speed the process).
Store in sealed containers in a cool dry place for up to 3 weeks.