2 1/2 Cups Whole spelt flour
2 tsp. Baking soda
1 tsp. Baking powder
1/2 tsp. Sea salt
2 cups Unsweetened almond milk
1 tsp. Apple cider vinegar
5 Tbsp. Maple syrup
1 Tbsp. Molasses
2 Tbsp. Chia seed
2 Tbsp. Ground flax seed
1 Cup Dried unsweetened cranberries (or dried fruit of choice. Chopped if large)
1/2 Cup Walnuts (or nuts of choice)
1/2 Cup Toasted pumpkin seeds
1/2 tsp. Ground black pepper
2 Tbsp. Chopped fresh rosemary (or herb of choice) - optional
i amended the recipe to suit what i had available. i used normal milk in place of almond milk and i missed out the chia seeds, and I only used 3 tbs maple syrup. I also halved the recipe as i only had one loaf tin!
ix the wet ingredients in a jug and the dry ingredients in a bowl and then mix the 2 together.
Place the mixture in a loaf tin lined with silicone paper, and bake in a moderate oven for about 30mins till cooked through.
Allow to cool overnight. slice into very thin slices and then rebake (as you would for cantucci) on a low setting till the crackers are crisp.
for a more detailed method click the link to the original recipe