3/4 cup whole hazelnuts
1 cup spelt flour
1/2 cup buckwheat flour
1/2 cup rye flour
1/2 cup hazelnut meal (see Recipe Note)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 cups buttermilk
1/2 cup water
1/4 cup maple syrup
1/3 cup sunflower seeds
2 tablespoons flax seeds
3/4 cup dried sour cherries (see Recipe Notes)
Special Equipment: 4 Mini Loaf Pans (5" x 2 1/4")
Preheat the oven to 350°F. Spray each mini loaf pan with non-stick cooking spray.
Scatter the hazelnuts on a baking sheet and roast in the oven until slightly darkened and very fragrant, 8 to 12 minutes. Once hazelnuts are cool enough to touch, slough away the skins as best you can by placing them in a clean towel and rubbing back and forth. I like these crackers a bit rustic, so don't worry about removing each little bit of skin. Roughly chop.
In a large bowl, whisk together the three flours, hazelnut meal, baking powder, baking soda, and salt. In a separate medium-sized bowl, whisk together the buttermilk, water, and maple syrup. Add the liquid mixture to the dry ingredients and stir until combined. Fold in the sunflower seeds, flax seeds, chopped hazelnuts, and dried cherries.
Divide the batter evenly between the prepared mini loaf pans and transfer to a baking sheet (to make it easier to move them in and out of the oven). Bake for 30 to 32 minutes, or until the tops are dry and a toothpick inserted into the center comes out clean. Allow them to cool completely on a wire rack, then pop the loaves out, and wrap them tightly in plastic wrap. Freeze for at least 3 hours or for up to 3 months.
When ready to bake the crackers, preheat the oven to 350 F. Line a baking sheet with parchment paper.
Working with one frozen loaf at a time, unwrap and thinly slice using a sharp, serrated knife (if you’re able, shoot for at least 1/8–inch slices). Arrange the slices in a single layer on the baking sheet. Bake for 10 minutes, then flip and bake on the second side for an additional 10 to 12 minutes, or until the crackers start to fold upward at the edges and are completely dry to the touch. They will continue to crisp up a bit as they cool.
Transfer the crackers to a wire rack to cool. Repeat with remaining loaves (or simply bake off the crackers as you need them; the loaves can remain frozen for up to 3 months). Kept airtight, crackers will stay fresh for about 2 weeks.
Recipe Notes
- If you don't feel like buying hazelnut meal, simply take a handful of extra roasted and cooled hazelnuts and grind them i