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“I love a good cheese plate and often include a fruit and seed cracker. When I found out that Snake River Grill makes their own, which are thinner and better than store-bought, I was dyingto get the recipe!” – Linda Carrigon,Scottsdale, AZ
Snake River Grill's Seeded Cranberry Crackers
June 25, 2026
Category
Appetizers & Sides
Ask For It
Daily Dish
Recipes
Persons
Makes one loaf
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking soda
- 1 teaspoon salt
- 2 cups buttermilk
- 1/4 cup brown sugar
- 2 tablespoons honey
- 1 cup dried cranberries
- 1/2 cup walnuts, chopped
- 1/3 cup pumpkin seeds
- 1/4 cup white sesame seeds
- 1 tablespoon fresh rosemary, chopped
Instructions
- Preheat the oven to 350 F.
- Grease a loaf pan.
- In a large bowl, whisk together the flour, baking soda and salt.
- In a separate bowl, stir together the buttermilk, brown
- sugar and honey until the sugar dissolves.
- In a third bowl, combine the dried cranberries, walnuts, pumpkin seeds, sesame seeds and rosemary.
- Slowly pour the buttermilk mixture into the dry ingredients, stirring gently with a rubber spatula until just combined. Fold in the cranberry and seed mixture.
- Transfer the batter to the prepared loaf pan and smooth the top evenly.
- Bake for 25 minutes, or until a toothpick inserted in the center comes out clean and the crust is dark golden brown. Remove from the pan and let cool completely.
- Using a serrated knife, slice the loaf as thinly as possible. Arrange the slices in a single layer on a baking sheet. Reduce the oven temperature to 325 F and bake for about 15 minutes, or until the slices are crisp and lightly golden.
- Let cool completely, then store in an airtight container for up to 5 days
