“A healthy, nutty and crispy Amish Friendship Bread treat.”
Prep Time: 15 minutes
Cook Time: 60 minutes
Yield: approximately 6 dozen crackers
2 cups flour
2 teaspoons baking soda
1/4 teaspoon salt
1 cup Amish Friendship Bread Starter
1 1/2 cups buttermilk
1/4 cup brown sugar
1/4 cup honey
1/2 cup sunflower seeds
1/4 cup sesame seeds
1/4 cup flax seeds
1 cup dried cranberries
1/2 cup hazelnuts, chopped
- Preheat oven to 350° F (177° C).
- In a large bowl, sift together the flour, baking soda and salt.
- Stir in the starter, buttermilk and honey.
- Add in the remainder of the ingredients and stir until just blended.
- Grease two 8 x 4 loaf pans.
- Pour in the batter.
- Bake for about 35 minutes, until golden and springy to touch. Remove from pans and cool on wire rack.
- The cooler the bread, the easier to slice really thin (leave it till the next day or pop it into the freezer for partial freeze).
- Slice the loaves as thin as you can and place them in a single layer on an ungreased sheet.
- Reduce oven to 300° F (148° C).
- Bake slices for about 15 minutes, then flip them over and bake for an addition 10 minutes, until they become crisp and deep golden.
- Let cool slightly and enjoy!
From Wai Chan | Food Beyond Hope: Using a sharp, serrated knife works best to slice the loaf. The end product definitely looks homemade and not necessarily neat and pretty but they taste amazing! For the perfect appetizer, serve with a dab of sweet red pepper jelly, or some soft creamy cheese. This recipe was adapted from Julie Van Rosendaal, author of the book Grazing: A Healthier Approach to Snacks and Finger Foods.