Step 1

Preheat oven to 350˚F and line two mini loaf pans (~5 1/2” x 3 1/4”) with parchment paper.

Step 2

Add both flours, baking soda, salt, herbs, cinnamon, nutmeg, pepper, dried fruit, nuts and zest to a large mixing bowl. Stir until well combined. Stir in the milk and honey until well combined and no streaks of honey remain.

Step 3

Divide between the 2 mini pans. Bake for ~25-28 minutes, or until a toothpick comes out mostly clean.

Step 4

Let cool to room temperature, then wrap tightly in plastic wrap and freeze for at least 4 hours, or overnight. (You can also leave them frozen for up to 3 months, as long as they are tightly wrapped.)

Step 5

Preheat oven to 300˚F.

Step 6

Remove from the freezer and use a serrated knife to slice into 1/8” thick slices. Place on a baking sheet lined with parchment paper.

Step 7

Bake for 12 minutes, then flip each cracker over. Bake for another 12 minutes, then check for doneness. If they aren't quite done, flip again and cook for another 3-8 minutes. They should be golden brown and feel dry to the touch, but they may still look soft due to the fruit. Don’t worry - they will crisp up as they dry! See storage information below.