Directions

1. Preheat oven to 350° F.
2. Using a food processor,  blend enough Nature’s Path Heritage Flake cereal to fill one cup. Pour into a bowl along with flour, salt, baking powder, cinnamon, cloves, nutmeg, thyme, poppyseed, and flaxseed. Mix until fully incorporated.
3. In a separate bowl, combine almond milk, maple syrup, and apple cider vinegar. Add this mixture to dry ingredients. Stir until fully combined. Add pistachios, pecans, and cranberries.
4. Combine all the ingredients, and let sit for 10-15 mins. While the batter is setting, line two loaf pans with parchment paper.
5. Pour batter equally into the prepared loaf pans. Smooth the tops. Tap the pans to remove any bubbles. Place both pans into the oven.
6. Bake for 30-45 mins. Check by inserting a toothpick—it should come out clean.
7. Remove from oven. Cool pans for 15 minutes on a wire rack. Place both pans in the freezer for 30-60 mins (this will make it easier to slice). Once the loaves are frozen, remove them from pans and slice them as thinly as possible.
8. Preheat oven to 300° F.
9. Line a baking sheet with parchment paper. Place sliced crisps on the tray.
10. Bake for 30 mins, making sure to flip crisps after 15 mins.
11. Remove from oven and allow to cool.
12. Arrange crackers artfully on a charcuterie board and save them with your favourite vegan spreads, dips, and cheeses. Bon appétit.