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1
Preheat oven to 350 degrees F.
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2
In a large bowl, stir together the flour, baking soda and salt.
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3
Add the milk and lemon mixture, brown sugar and honey and stir a few strokes.
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4
Add the raisins, nuts, flax seed and cinnamon and stir just until blended.
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5
Pour the batter into 2 9x9 cakepans or 4 small loaf pans that have been sprayed with nonstick spray.
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6
Bake for 30-35 minutes until golden and springy to the touch.
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7
Remove from the pans and cool on a wire rack.
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8
Allow the loaves to cool completely, then freeze for 45 minutes to 1 hour.
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9
This will help you slice the loaves very thinly.
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10
Slice as thin as you can and place the slices in a single layer on a sheet pan that has been lined with parchment paper.
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11
Bake at 300 degrees F for about 15 minutes, then flip them over and bake the slices for another 10 minutes until crisp and golden.
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12
Let crisps cool for about 10 minutes; if not super crispy, return to oven for another 5-7 minutes.
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13
Cool completely and store in an airtight container.
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14
Makes about 4 dozen long thin crisps (made in the 9x9 pans) or 6 dozen square crisps (made in the small loaf pans).
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15
Calories per crisp: 24, Fat: .07, Cholesterol: .1, Sodium: 31, Potassium: 13, Carbs: 4, Fiber: .06, Sugar: 1.7, Protein: .07
