Flax Seed Raintree Crackers

Flax Seed Raintree Crackers are made with raisins or currants, nuts, mixed seeds, flax, spelt flour, buttermilk, tea, and a small amount of brown sugar.

The recipe is baked twice. The first bake creates a firm loaf that is refrigerated overnight, making it easier to cut into very thin slices the following day.

The second, lower-temperature bake dries those slices into crisp crackers. They can be stored in an airtight container for an extended period once fully dry.

Ingredients

• 2 cups raisins or currants
• 3/4 cup mixed chopped nuts, such as almonds or pecans
• 1/4 cup flax seeds
• 1 cup mixed seeds, such as pumpkin, sesame, sunflower, or poppy
• 1 large egg
• 2 tablespoons milk
• 1 cup buttermilk
• 3/4 cup strong black tea, decaf black tea, or rooibos tea
• 1 teaspoon salt
• 1/2 cup brown sugar
• 3 1/4 cups plus 2 tablespoons spelt flour
• 2 teaspoons baking soda

Method

Heat the oven to 325°F (160°C). Combine the raisins, nuts, flax seeds, and mixed seeds in a large bowl. In another bowl, beat the egg and milk, then beat in the buttermilk, tea, salt, and brown sugar. Sift the spelt flour and baking soda over the nut-and-seed mixture, pour in the liquid ingredients, and mix well. Transfer to a lightly oiled pan and bake for 60–75 minutes, until a tester comes out clean. Cover and refrigerate overnight. The next day, heat the oven to 290°F (145°C). Cut the loaf lengthwise into 4 logs, then slice each log very thinly, about 1/4 inch. Arrange on baking sheets and bake about 45 minutes until dry but not browned. Turn off the oven and leave the crackers inside for another 45 minutes to crisp. Store airtight. Makes 60–70 crackers.