Name: Cranberry Sunflower Crackers with Kaniwa Flakes
Cook time: 3 h 29 min
Yield: 30-40 crackers
Ingredients: 1/4 cup of Greek yogurt; 1 cup of milk; 1/4 cup of brown sugar; 1 cup of all-purpose flour; 1 cup of HerbaZest Kaniwa Flakes (or more if needed); 1/2 cup of dried cranberries; 1/2 cup of sunflower seed; 1 teaspoon of ground cinnamon; 1/2 teaspoon of baking soda; 1 teaspoon of baking powder

Ingredients

Greek yogurt
Whole milk
Brown sugar
All-purpose flour
Kaniwa Flakes
Dried cranberries
Sunflower seeds
Baking soda
Baking powder

1/4 cup of Greek yogurt
1 cup of milk
1/4 cup of brown sugar
1 cup of all-purpose flour
1 cup of HerbaZest Kaniwa Flakes (or more if needed)
1/2 cup of dried cranberries
1/2 cup of sunflower seed
1 teaspoon of ground cinnamon
1/2 teaspoon of baking soda
1 teaspoon of baking powder

Directions

These crisp, oven-baked crackers are a wholesome alternative to store-bought options, made with simple, whole ingredients. Nutty kaniwa flakes add texture, while tart cranberries and crunchy sunflower seeds bring a naturally balanced, satisfying bite. Light yet sturdy, they pair beautifully with creamy cheeses, spreads, or dips.

Grease and line a loaf pan with parchment paper. Set it aside.
In a bowl, whisk together the milk, brown sugar, and yogurt until smooth.(3 minutes)
In a separate bowl, combine the flour, sunflower seeds, dried cranberries, kaniwa flakes, baking soda, and cinnamon.(3 minutes)
Pour in the milk mixture and mix until you get a thick batter similar to muffin batter. Add more kaniwa flakes if the batter is too liquidy (up to half a cup).(3 minutes)
Transfer the batter to a lightly oiled loaf pan lined with parchment paper and smooth the top. Bake at 350°F (175°C) for about 25 minutes, or until a skewer inserted in the center comes out clean.(25 minutes)
Let the loaf cool on a rack, then wrap tightly and freeze for at least 2 hours(2 hours)
Remove the loaf from the freezer and let it thaw slightly, just until it is firm but sliceable. Using a serrated knife, slice the loaf very thinly, about 2 mm thick. Arrange the slices on baking trays in a single layer.(5 minutes)
Bake for about 50 minutes at 250°F (120°C), until the slices are lightly golden and dry.(50 minutes)
Leave the crackers on the baking sheet to crisp up. Store in an airtight container. Enjoy!

6. Transfer the batter a lightly oiled loaf pan lined with parchment paper and smooth the top. Bake at 350°F (175°C) for about 25 minutes, or until a skewer inserted in the center comes out clean.
7. Let the loaf cool on a rack, then wrap tightly and freeze for at least 2 hours.
8. Remove the loaf from the freezer and let it thaw slightly for about 20 minutes, just until it is firm but sliceable.
9. Using a serrated knife, slice the loaf very thinly, about 2 mm thick. Arrange the slices on baking trays in a single layer.
10. Bake for about 50 minutes at 250°F (120°C), until the slices are lightly golden and dry.
11. Cool completely on the trays. The biscuits will crisp up as they cool. Store in an airtight container.