Servings: 95 pieces
Equipment
- Oven
- Loaf Pan
- Mixing Bowl
- Sheet Tray
Ingredients
Ingredients
- 500 g Milk
- 120 g Buttermilk
- 100 g Light Brown Sugar
- 150 g All-Purpose Flour
- 150 g Whole Wheat Flour
- 10 g Baking Soda
- 90 g Oats
- 40 g Sunflower Seeds
- 40 g Pumpkin Seeds
- 160 g Dried Cherries
- 70 g Guittard Cocoa Nibs
- 2 g Ground Turmeric
- 2.5 g Ground Cinnamon
- 1.25 g Freshly Grated Nutmeg
- 5 g Salt
- 1 g Freshly Ground Black Pepper
- 0.6 g Fresh Thyme Leaves
- 45 g deZaan Holland True Gold 20/22% Natural Cocoa Powder
Instructions
Assembly Method
- Preheat the oven to 180°C/350°F. Line a 30 x 7.5 cm loaf pan with parchment paper.
- Combine all the ingredients, including the 70 g Guittard Cocoa Nibs and 45 g deZaan Holland True Gold 20/22% Natural Cocoa Powder, in a bowl and mix until well combined.
- Transfer to the prepared loaf pan. Bake for 30 to 35 minutes. Remove from the oven and let cool completely. Reduce the oven temperature to 165°C/325°F.
- Remove the loaf from the pan and slice into crackers of the desired thickness.
- Arrange the crackers on a parchment-lined sheet tray and bake for about 15 minutes, until dried throughout.