Dried Cherry Seed Crisps (makes 6.5 dozen crackers)

Prep Time: 10 mins Cook Time: 50 mins

nut free


  • 2 cups white whole wheat flour
  • 1/4 cup dark brown sugar
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 2 cups buttermilk
  • 1/4 cup maple syrup
  • 1 cup dried cherries
  • 1/4 cup sunflower seeds
  • 1/4 cup pumpkin seeds
  • 1/4 cup sesame seeds
  • 1/4 cup whole flax seeds


1. Preheat the oven to 350F.

2. In a large bowl, whisk together the flour, brown sugar, baking soda, cinnamon, and salt.

3. In a separate bowl, whisk together the buttermilk and maple syrup. Stir the wet ingredients into the dry ingredients until just combined.

4. Fold in the cherries, sunflower seeds, pumpkin seeds, sesame seeds and flax seeds.

5. Pour the batter into 3 greased mini loaf pans (5 3/4 inches x 3 1/4 inches). Bake for 30 minutes, until golden brown and a toothpick inserted in the center comes out clean. Let cool in the pans for 10 minutes, then remove to a wire rack to cool completely. I find that it is easier to cool them overnight.

6. Heat the oven to 325F.

7. Firmly hold the loaf on both sides with one hand. Using a serrated knife, carefully slice into 26 thin pieces, about 1/8 inch (the slices must be very thin in order to get crispy in the oven).

8. Place the slices on a baking sheet and bake for 20-25 minutes, until dark golden and crisp.