Recipe courtesy of Sarah Galvin, BSHEc , columnist for the Western Producer
2 c. all purpose flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1 c. nuts of choice (I used pecans, whole)
1/2 c. honey
1/2 tsp. vanilla
1 c. buttermilk (I used a combination of sour milk and kefir)
1/4 c. sesame seeds
1/4 c. pumpkin seeds
1 c. nvigorate seabuckthorn
Mix dry ingredients and nuts and seeds in the bowl of stand mixer. Combine wet ingredients in another bowl. Gradually add liquid to dry while the mixer is on low speed.
Pour batter into two loaf pans. Bake for 30 minutes or until done in a 350F oven.
Cool on rack. Place in freezer for an hour and then slice thinly. Place on parchment lined baking sheet and bake at 275F for about 30 minutes or until crispy. Cool and store in air tight container.
Makes about 80 crisps and approximately 35 calories each.
These are delicious with a brie or chevre cheese.