Ingredients
Scale
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/4 cup Bob’s Red Mill flaxseed meal
- 1 teaspoon baking soda
- 1/2 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon dried thyme
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon black pepper
- 1/2 cup dried cranberries
- 1/2 cup old-fashioned rolled oats
- 2 tablespoons pepitas (pumpkin seeds)
- 2 tablespoons sunflower seeds
- 1 1/2 teaspoons chopped fresh rosemary
- 1 cup buttermilk
- 3 tablespoons brown sugar
- 3 tablespoons canned pumpkin (not pumpkin pie mix)
Instructions
- Heat oven to 350 degrees F. Line 8 1/2×4 1/2-inch loaf pan with parchment paper; spray with cooking spray.
- In large bowl, whisk flours, flaxseed meal, baking soda, turmeric, cinnamon, nutmeg, thyme, salt and pepper to combine. Stir in cranberries, oats, pepitas, sunflower seeds and rosemary until combined. Stir in buttermilk, brown sugar and pumpkin until batter is just combined.
- Pour and spread batter evenly in bottom of prepared loaf pan. Bake 35 to 40 minutes until golden brown and toothpick inserted in center comes out clean. Cool completely in loaf pan.
- Transfer fully cooled loaf in pan to freezer. Freeze at least 1 hour but no more than 3 hours.
- If needed, reheat oven to 350 degrees F. Remove frozen loaf from pan. Use sharp serrated knife to slice loaf into 1/8-inch thick slices. Arrange slices in single layer on large rimmed baking sheet.
- Bake 20 to 23 minutes, flipping halfway through baking, until crisps are golden brown and crunchy. Transfer to cooling rack to cool completely.
- Store crisps in airtight container at room temperature up to 3 days. If crisps start to soften, reheat in oven at 350 degrees F for 5 to 7 minutes until crunchy again.