Preheat oven to 180°C and spray two 8 by 4 loaf pans with non stick cooking spray.
Rosemary and Cranberry Crackers
Rosemary and Cranberry Crackers
- Makes24 slices
- Prep Time10 min
- Cook Time45 min
- Total Time55 min
- Calories91
- Made withSplenda Granulated Sweetener
Ingredients
- 250 g all purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 cups buttermilk
- ¼ cup honey
- 1 cup dried cranberries
- ½ cup walnuts
- ¼ cup sesame seeds
- ¼ cup ground flax seeds
- 1 tablespoon chopped fresh rosemary
- 4 tablespoons SPLENDA® Granulated
Nutrition Info Per Serving
- % Daily Value*
- Energy91 kcal116.67%
- Total Fat3.00 g3.85%
- of which saturates0.40 g0.15%
- Total Carbohydrate13.80 g5.02%
- of which sugars4.10 g1.49%
- Fibre1.70 g6.07%
- Protein2.90 g5.8%
- Salt177.00 g64.36%
Instructions
1
2
In a bowl mix the flour, ground flax seed, sesame seeds, Splenda Granulated, walnuts, cranberries, salt and baking soda.
3
Add honey and buttermilk and mix together lightly, just until moistened.
4
Pour the batter into the prepared loaf pans and bake for 45 minutes and cake start pulling away from the sides. Cool on a wire rack and cut into slices.