Instrucciones
- Grease and line a loaf pan with parchment paper. Set it aside.
- In a bowl, whisk together the milk, brown sugar, and yogurt until smooth.
- In a separate bowl, combine the flour, sunflower seeds, dried cranberries, kaniwa flakes, baking soda, and cinnamon.
- Pour in the milk mixture and mix until you get a thick batter similar to muffin batter. Add more kaniwa flakes if the batter is too liquidy (up to half a cup).
- Transfer the batter to a lightly oiled loaf pan lined with parchment paper and smooth the top. Bake at 350°F (175°C) for about 25 minutes, or until a skewer inserted in the center comes out clean.
- Let the loaf cool on a rack, then wrap tightly and freeze for at least 2 hours
- Remove the loaf from the freezer and let it thaw slightly, just until it is firm but sliceable. Using a serrated knife, slice the loaf very thinly, about 2 mm thick. Arrange the slices on baking trays in a single layer.
- Bake for about 50 minutes at 250°F (120°C), until the slices are lightly golden and dry.
- Leave the crackers on the baking sheet to crisp up. Store in an airtight container. Enjoy!
