When ready to complete crackers (their "second bake"), preheat oven to 250˚F and line 2 sheet pans with parchment paper.
Remove loaves from freezer. With a sharp knife, slice loaves as thinly as possible. Place slices on prepared sheet pans. Bake for 40-45 minutes or until golden brown and quite crisp. Crisping will continue as crackers cool. When completely cool, store in an airtight container.
~ *Use milled or ground flax seed whenever possible. Whole flax seeds are not easily absorbed and therefore much of the nutritional value is lost.
~ If weather is humid and crackers loose some of their crispness, you can easily restore their deliciousness by placing in a 250˚F oven for 10 minutes.
~ Mix and match the seeds and nuts to your liking, just keep the total amount the same. Also feel free to substitue different dried fruits, really the sky's the limit to the variations that are possible here.
~ A tablespoon of chopped fresh rosemary is a delicious addition to this recipe. We wanted to let the figs shine on their own this time, but we also tried it with the rosemary and it's wonderful!
~ When you're slicing the crackers, it will be difficult to slice thin when you get to the end of the loaf. Instead of wasting the last little bit, I cut the ends up into little cubes, toast them in a separate pan as the crackers bake and voila! Delicious croutons that will jazz up the simplest salad!
~ If you're tired of granola, these are wonderful for breakfast with fresh fruit and yogurt!