Almond Cherry Crisps
by Dan Metcalf

NOTE: 20080524 For the toasting we had a little burning for the batch at 300F.  
	Further testing on the toasting shows it isn't really necessary, but
	drying the bread is.  If you can dry the bread without toasting that's
	fine, otherwise I recommend some toasting at 250F for 15-20 minutes.

2 cups buttermilk
1/4 cup honey

1 cup almond meal/flour
1 cup unbleached all purpose flour
2 tsp. baking soda
1 1/2 tsp. sea salt
1/4 cup brown sugar
1/2 cup dried cherries soaked in Amaretto liquer (24hr+)
1/2 cup golden raisins
1/2 cup chopped almonds
1/2 cup roasted pumpkin seeds
1/4 cup sesame seeds

1. Preheat oven to 350 degrees (perhaps too hot? 325F?)

2. In a small bowl mix the buttermilk and honey.  Set aside.  In a blender, 
combine the flour and almond meal, blend on high until mixture is fine.  In a 
large bowl, stir together the dry ingredients. Mix the buttermilk and honey until 
well blended, then combine with the dry ingredients.  Stir well.  Lastly, 
combine soaked, dried cherries into mix lightly; trying not to spread the color.

3. Pour the batter into two 4"x 8" loaf pans that have been sprayed with 
non-stick spray. Bake for about 45 min.  Remove from the pans and cool on a 
wire rack.

4. Heat oven to 250F.  Slice the loaves as thin as you can and place the slices 
in a single layer on an ungreased cookie sheet. (A home slicer makes thin slices
easier, but you can do it with a good sharp knife.) Bake them for about 10 min. 
then flip them over and bake for another 5-10 min. Try not to eat them all at 
once!