Wild Rice and Dried Cranberry Savoury Crisps

I love the idea of wild rice in a bread or cracker and I think it is vastly under used.  Dried cranberries are a natural 'go with'.  For sweetening, I used maple syrup which is another natural for this combination.  I love the rustic aspect of this recipe.  The raw whole almonds are roughly chopped, the wild rice is fully cooked and then cooled thoroughly and dried before adding and the dried cranberries are roughly chopped before adding.  Recipe is adapted from one by Dinner with Julie.

Wild Rice and Dried Cranberry Savoury Crisps

2 c  all purpose flour                      
1 1/2 t  baking soda
1/2 t  salt
2 c  buttermilk
1/4 c  maple syrup
1/2 t  vanilla
1 c  chopped dried cranberries
1 c  cooked wild rice, chilled and dry
1/4 c  sesame seeds
1/4 c  coarsely chopped raw almonds
sea salt

Preheat oven to 350F.  Grease 2 standard size loaf pans.

Mix flour, baking soda and salt in a large bowl.  Mix buttermilk, maple syrup and vanilla and add to the dry ingredients.  Add the wild rice, cranberries, sesame seeds and almonds  and stir until just blended.

Pour into loaf pans and bake for about 35 minutes.  They should be springy to the touch when done or a skewer comes out clean when stuck into the centre of the bread.

Cool thoroughly or overnight.  Slice so thinly as to be almost lacy. Cut each slice in half (width-wise) and lay on a cookie sheet.  Crush sea salt over the top of each piece as they are laid out on the cookie sheet. Bake again at 300F for about 15 minutes.  Flip them over and bake for another 10 minutes or until crispy and golden.

Store in an airtight container.  Makes about 8 dozen.