Rosemary and Cranberry Crackers

Rosemary and Cranberry Crackers

  • Makes24 slices
  • Prep Time10 min
  • Cook Time45 min
  • Total Time55 min
  • Calories91
  • Made withSplenda Granulated Sweetener


    • 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%



    Preheat oven to 180°C and spray two 8 by 4 loaf pans with non stick cooking spray.


    In a bowl mix the flour, ground flax seed, sesame seeds, Splenda Granulated, walnuts, cranberries, salt and baking soda.


    Add honey and buttermilk and mix together lightly, just until moistened.


    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.


    Serve with tea or coffee.

    Made with

    Splenda Granulated Sweetener

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