Rosemary Raisin Walnut Crackers 

1 cup whole wheat flour
1/2 cup raisins
1/2 cup walnuts
1/2 cup pumpkin seeds
2 Tablespoons flax seed meal
1 Tablespoon flax seeds
1 Tablespoon sesame seeds
1 Tablespoon wheat germ (optional)
1 teaspoon fresh rosemary, minced

3/4 cup buttermilk or yogurt
1 to 2 Tablespoons honey
1 to 2 Tablespoons brown sugar
1 Tablespoon molasses, unsulphured
1 teaspoon baking soda (scant)
1/2 teaspoon fine sea salt
Kosher salt for sprinkling

Mix first 9 dry ingredients in large bowl.
In measuring cup, mix yogurt/buttermilk, honey, brown sugar, molasses, baking soda, and salt.
Combine wet into dry ingredients.
Pour batter into greased small loaf pan or two mini loaf pans.
Bake small loaf @350°F for 45 min., 35 minutes for mini pans.
Cool, wrap, and store overnight in the fridge.
Slice very thinly, about 1/8-inch.
Place on cookie sheet lined with parchment, sprinkle lightly with kosher salt.
Oven dry @225°F for about 1 hour.
Turn off oven and leave to dry and cool; store airtight.

Variations:
Instead of raisins, sub dried cranberries or chopped dates.
Add a tablespoon of millet seed.
Oat bran instead of wheat germ.
Fig and olive?
Sundried tomato and...?

Black Olive: Follow the basic recipe, omit raisins and sub 1/2 cup chopped olives (half oil-cured, half Kalamata), 1 Tbs. fresh herbs (chives, thyme, oregano), and 1 tsp. black peppercorns, very coarsely cracked. The moisture from the Kalamata olives kept the loaf a bit moist, baked it an additional 5 minutes.

Seed Crackers
1 cup whole wheat flour
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
2 Tablespoons flax seed meal
1 Tablespoon flax seeds
1 Tablespoon millet seeds
1 Tablespoon sesame seeds
1 Tablespoon poppy seeds

3/4 cup buttermilk or yogurt
2 Tbs. brown sugar
1 Tbs. black strap molasses
1 teaspoon baking soda (scant)
1/2 teaspoon fine sea salt
Kosher salt for sprinkling.

Source: Amy (schnitzel)