Rosemary Nut Crackers

Directions

1. Preheat oven to 350°F. Spray an 8˝ x 4˝ loaf pan with non-stick spray.

2. In a large bowl, add Maskal Teff flour, baking soda, and salt. Mix together. Add buttermilk and sweeteners, mixing until combined. Stir in the dried fruit, nuts, seeds and rosemary just until combined.

3. Pour into prepared loaf pan. Bake for about 35 minutes or until golden and springy to the touch.

4. Remove from pan and let cool on a wire rack. The cooler the loaf, the easier it is to slice it really thin. Consider putting it in the fridge for a few hours or overnight.

5. Slice the loaf as thin as possible and place the slices in a single layer on a parchment lined baking sheet.

6. Bake at 350°F for 10 minutes, then turn them over and bake another 10 minutes until crisp and golden in color.

7. Remove from pan and let cool completely on a wire rack. Store in a sealed container or freeze.