Homemade crackers are easier to make than you may expect. These crispy twice-baked crackers resemble an expensive store-bought version and are great with soft cheese.

Yield: Makes 2 dozen.



  • 1 1/4 cups whole wheat flour
  • 1/2 cup dried cranberries, coarsely chopped
  • 1/2 cup coarsely chopped toasted walnuts
  • 1/2 cup flaxseed
  • 1/3 cup pumpkin seeds, toasted
  • 1 tbsp chopped fresh rosemary
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 3/4 cup buttermilk
  • 1 tbsp agave nectar or liquid honey


  1. Preheat oven to 350°F.
  2. Combine flour, cranberries, walnuts, flaxseed, pumpkin seeds, rosemary, baking soda and salt in a bowl.
  3. Combine buttermilk and agave nectar in a separate bowl.
  4. Add buttermilk mixture to flour mixture and stir just until combined. Dough will be stiff.
  5. Press dough into a greased 8 1/2x4 1/2 inch loaf pan.
  6. Bake until light golden around edges, about 25 minutes. Cool loaf in pan on a rack for 10 minutes. Invert loaf onto rack and cool completely.
  7. Preheat oven to 350°F.
  8. Using a sharp knife, cut loaf into 24 slices. Place slices in an ungreased large rimmed baking sheet.
  9. Bake for 15 minutes. Remove pan from oven and turn slices over.
  10. Continue baking until crisp, about 10 - 15 minutes. Remove from pan and cool crackers on a rack. Store in an airtight container in a cool dry place for up to 1 week. May be frozen.
Nutritional analysis per cracker:

80 calories, 4.1 g fat, 2.8 g protein, 9.2 g carbohydrate, 2.1 g fibre, 75 mg sodium


Agave nectar, also known as agave syrup, is a Mexican sweetener that is sweeter and thinner than honey. Look for it in natural food stores, specialty food stores or the natural foods section of large grocery stores.