1 cup (150 g) whole wheat flour

1 cup (150 g) all-purpose flour

¼ cup (50 g) packed light brown sugar

2 tsp (10 mL) finely grated orange zest

1 tsp (3 g) ground cardamom

1 tsp (3 g) ground black pepper

1 tsp (3 g) baking powder

1 tsp (5 g) baking soda

½ tsp (2.5 g) salt

2 cups (500 mL) buttermilk

¼ cup (60 mL) maple syrup

2 Tbsp (32 g) fancy molasses

1 cup (100 g) loosely packed chopped dates

1 cup (100 g) roasted pumpkin seeds

½ cup (70 g) dried cranberries

½ cup (65 g) pecan pieces


1. Preheat the oven to 350 ºF (180 ºC) and grease a 9 x 5 (2 L) loaf tin or terrine.

2. Stir the flours, brown sugar, orange zest, cardamom, pepper, baking powder, baking soda and salt in a large mixing bowl. In a separate bowl, whisk the buttermilk, maple syrup and molasses together. Add this to the flour mixture and whisk until blended. Stir in the dates, pumpkin seeds, cranberries and pecan pieces. Scrape this into the prepared pan and spread to level. Bake the loaf for about 50 minutes, until a tester inserted in the centre of the loaf comes out clean. Cool the loaf in its tin for 30 minutes, then turn it out onto a cooling rack to cool completely. It’s best to make this a day ahead, then wrap and chill overnight before slicing (a chilled loaf cuts into thin slices more easily.)

3. Preheat the oven to 300 ºF (150 ºC) and line two baking trays with parchment paper.

4. Slice the chilled loaf as thinly as possible using a serrated knife. Place the slices onto the prepared baking trays – they can be quite close together. Toast the slices for 20 minutes, then remove the trays, flip the crackers over and toast another 20 minutes until browned and crisp. Let the crackers cool on the tray. If the crackers still feel soft after cooling, then can be returned to the oven.

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