Ingredients

1 cup / 250 ml milk (any fat % cow’s milk)

¼ cup / 50g brown sugar, packed

¼ cup plain unsweetened yoghurt (Greek recommended)

½ cup / 75g plain flour (all purpose)

½ cup / 75g whole wheat / wholemeal flour

½ cup dried cranberries (or other dried fruit of choice)

1 tsp baking soda / bi-carb (or 3 tsp baking powder)

½ cup rolled oats (or 1/3 cup more nuts of choice)

¼ cup sunflower seeds (or other seeds or nuts of choice)

½ tsp ground turmeric (optional)

½ tsp cinnamon

¼ tsp nutmeg (or allspice or 1/8 tsp cloves)

¼ tsp dried thyme

1 tsp dried rosemary (or ½ tsp more thyme)

¼ tsp salt

1/8 tsp black pepper

Instructions

Step 1: Preheat the oven to 180°C (350°F) for all oven types. Grease and line a small loaf tin (approx. 21 x 11 x 7 cm) with baking paper.

Step 2: In a bowl, whisk together the milk, brown sugar, and yoghurt until combined.

Step 3: In a separate bowl, mix plain flour, wholemeal flour, and dried cranberries. Use your fingers to break up any large cranberry pieces.

Step 4: Add the oats, sunflower seeds, baking soda (or powder), spices, salt, pepper, and the milk mixture to the flour mixture. Stir until you achieve a thick batter similar to muffin batter.

Step 5: Scrape the batter into the prepared loaf tin and smooth the surface. Bake for 25 minutes, or until a skewer inserted in the center comes out clean.

Step 6: Remove from the oven and cool on a rack. Once cooled, wrap tightly in cling wrap and freeze for at least 2 hours or up to 3 months.

Step 7: When ready to make crackers, unwrap the loaf and allow it to thaw partially for about 20 minutes until it’s no longer rock hard.

Step 8: Preheat the oven to 120°C (250°F). Position one baking shelf in the middle and another beneath it.

Step 9: Using a serrated bread knife, slice the loaf thinly into approximately 2mm (1/12 inch) thick pieces. Arrange the slices on two large baking trays close together as they will not expand.

Step 10: Bake the slices for about 50 minutes until lightly browned, swapping the trays halfway through for even baking.

Step 11: Let the crackers cool on the trays. They will harden as they cool, creating a crisp texture.

Step 12: Store the crackers in an airtight container for up to 4 weeks. They pair wonderfully with creamy cheeses, especially brie, camembert, or soft blue cheeses.

Tips & Variations

Substitute dried cranberries with other dried fruits such as raisins or chopped apricots for different flavors.

Add your favorite seeds or nuts instead of sunflower seeds, like pumpkin seeds or chopped walnuts, for added texture.

Omit the turmeric if you prefer a more neutral spice profile.

For a gluten-free option, try replacing plain and wholemeal flours with a gluten-free flour blend.

Slicing with a serrated knife helps achieve thin even slices without crumbling the loaf.

FAQs

Can I use regular flour instead of whole wheat flour?

Yes, you can use all plain (all-purpose) flour if you prefer a lighter texture, although whole wheat adds a pleasant nuttiness and fiber.

How do I know when the crackers are fully baked?

The crackers should be lightly browned and snap cleanly when broken. Baking at a low temperature for the extended time ensures they dry out properly without burning.