Homemade Harvest Crackers

SAH mom, dear husband, dear daughter, dear twin sons, floppy eared fur-baby. Love to teach, garden, cook, sew and craft, occasional computer geek for children!!

A home-made cracker is always sure to impress guests – plus, it fills your home with the warm and welcoming fragrance of toasted nuts. This hearty cracker is delightful when topped with your favorite chèvre or soft cheese and makes a flavorful companion for cured meats. Kefir in the recipe makes for a tangy complement to the dried fruit, nuts, and seeds. Adapted from Rosemary Raisin Pecan Crisps from Dinner with Julie.

2 cups Redwood Hill Farm goat milk kefir

1 cup dried cranberries

¾ cup pecans, toasted and chopped

1 cup flour (whole wheat, rye, spelt, or other whole-grain flour)

1 ½ Tbsp. minced fresh rosemary (or 1 Tbsp. dried rosemary)

2 tsps. baking soda

1 tsp. salt

⅓ cup brown sugar, packed

½ cup pepitas or pumpkin seeds

¼ cup sunflower seeds

6 mini-loaf pans

Directions at redwoodhill.com

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