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Preheat the oven to 350ºF. Grease your 8-loaf mini loaves pan. In a large bowl, whisk together the flour, baking soda, and salt. Add bus, dried fruit, flax, sesame seeds, and pepitas.
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Add buttermilk, honey, and brown sugar. Fold in with a spatula or whisk to combine. Divide batter into 8-loaf pan, and bake 25 minutes or until firm & the tops are brown & golden.
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Cool 15 minutes in the pan.
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Remove loaves from pan and cool completely. Transfer loaves to a ziplock bag and freeze for at least three hours and up to a month.
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Use a very sharp knife, (preferably a Chef’s knife) and cut into thin 1/16-inch slices. Get as many slices out of the loaves as you can.
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Bake at 300ºF on an ungreased cookie sheet 15 minutes and then flip crackers and bake 10-15 minutes on other side until dark golden.