Happy Fall

A SNACKYbaby crisp, crunchy and instantly addictive snack.
Yes please!

The first time I made these wonderful little bites of goodness, I had another and another. And so did my son. Spread a little cream cheese and "oh my!" So delicious. It's a good thing they're packed with so many nutritious ingredients because we almost had the entire batch!

What are they like? Well, have you ever tried the one's from Trader Joes? They're not exactly cheap and once they're gone, you'll find yourself immediately wanting another package. Luckily this recipe makes more crackers than the packaged brands, which come with a lot less.

I wanted my version of a healthy cracker, without all the sodium, nuts and additional GMO's. Dried Cherry Seed Crisps are suitable for a snack or school lunch at nut free schools, because I omitted the nuts and used only seeds. They're full of protein and contain no eggs. They are satisfyingly crunchy and the dried cherries give them just the right amount of sweetness.

Makes 6.4 dozen crackers


  • 2 cups white whole wheat flour
  • 1/4 cup dark brown sugar
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 cups of buttermilk (or 2 cups of milk with 2 tablespoons of lemon juice)
  • 1/4 cup maple syrup
  • 1 cup dried cherries
  • 1/4 cup sunflower seeds
  • 1/4 cup pumpkin seeds
  • 1/4 cup sesame seeds
  • 1/4 whole flax seeds

1. Preheat the oven to 350F.

2. In a large bowl, whisk together the flour, brown sugar, baking soda, cinnamon, and salt.

3. In a separate bowl, whisk together the buttermilk and maple syrup. Stir the wet ingredients into the dry ingredients until just combined.

4. Fold in the cherries, sunflower seeds, pumpkin seeds, sesame seeds and flax seeds

5. Pour the batter into 3 greased mini loaf pans (5 33/4 inches x 3 1/4 inches). Bake for 30 minutes, until golden brown and a toothpick inserted in the center comes out clean. Let cool in the pans for 10 minutes, then remove to a wire rack to cool completely. 

6. Heat the oven to 325F.

7. Firmly hold the loaf on both sides with one hand. Using a serrated knife, carefully slice into 26 thin pieces, about 1/8 inch (the slices must be very thin in order to get crispy in the oven).

8. Place the slices on a baking sheet and bake for 20-25 minutes, until dark golden and crisp.

9. Enjoy

10. Share

Recipe adapted from

No comments: