Pecan Crisps with Cranberries and Rosemary

1. Preheat oven to 350 degrees F.

2. In a large bowl, stir together the flour, baking soda and salt. Combine the milk and lemon juice and add it into the flour mixture along with the brown sugar and honey and stir the mixture a few strokes. Add the cranberries, nuts, pumpkin seeds, sesame seeds, flax seed and rosemary and stir just until blended.

3. Pour the batter into two 9×9″ cake pans or 4 small loaf pans that have been sprayed with nonstick spray. Bake for 30-35 minutes until golden and springy to the touch. Remove from the pans and cool on a wire rack.

4. Allow the loaves to cool completely, then freeze for 45 minutes to 1 hour. This will help you slice the loaves very thinly. Slice as thinly as you can and place the slices in a single layer on a sheet pan that has been lined with parchment paper.

5. Bake at 300˚F for about 15 minutes, then flip them over and bake the slices for another 10 minutes until crisp and golden. Let crisps cool for about 10 minutes. If not super crispy, return to oven for another 5-7 minutes. Cool completely and store in an airtight container.

Makes about 4 dozen long thin crisps (made in the 9×9″ pans) or 6 dozen square crisps (made in the small loaf pans).

Serving Size: 77 pieces

Calories per piece: 32.5, Fat: 1.2, Cholesterol: .01, Sodium: 39, Potassium: 15, Carbs: 5, Fiber: .08, Sugar: 1.9, Protein: 1