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1.
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Preheat oven to 350 degrees F.
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2.
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In a large bowl, stir together the flour, baking soda and salt.
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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.
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Add the cranberries, nuts, pumpkin seeds, sesame seeds, flax seed and rosemary and stir just until blended.
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3.
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Pour the batter into two 9x9 cake pans or 4 small loaf pans that have been sprayed with nonstick spray.
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Bake for 30-35 minutes until golden and springy to the touch.
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Remove from the pans and cool on a wire rack.
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4.
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Allow the loaves to cool completely, then freeze for 45 minutes to 1 hour.
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This will help you slice the loaves very thinly.
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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.
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5.
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Bake at 300 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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Let crisps cool for about 10 minutes.
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If not super crispy, return to oven for another 5-7 minutes.
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Cool completely and store in an airtight container.
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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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Calories per piece: 32.5, Fat: 1.2, Cholesterol: .01, Sodium: 39, Potassium: 15, Carbs: 5, Fiber: .08, Sugar: 1.9, Protein: 1
