Fig And Black Olive Crisps

• 2 cups flour
• 2 tsp. baking soda
• 1/2 tsp. salt
• 2 cups buttermilk
• 1/4 cup brown sugar
• 1/4 cup honey
• 1 cup chopped dried Black Mission figs
• 1/2 cup pitted, chopped black olives
• 1/2 cup roasted pumpkin seeds
• 1/4 cup hemp seeds
• 1/4 cup flax seed, ground

1. Preheat oven to 350u0b0 F.
2. In a large bowl, stir together the flour, baking soda and salt. Add the buttermilk, brown sugar and honey and stir a few strokes. Add the figs, olives, pumpkin seeds, hemp seeds, and flax seed and stir just until blended.
3. Pour the batter into two 82x42 loaf pans that have been sprayed with nonstick spray. Bake for about 35 minutes, until golden and springy to the touch. Remove from the pans and cool on a wire rack.
4. The cooler the bread, the easier it is to slice really thin. You can leave it until the next day or pop it in the freezer. Slice the loaves as thin as you can and place the slices in a single layer on a cookie sheet lined with parchment. Reduce the oven heat to 300u0b0 F and bake them for about 15 minutes, then flip them over and bake for another 10 minutes, until crisp and deep golden.

flour, baking soda, salt, buttermilk, brown sugar, honey, black olives, pumpkin seeds, hemp seeds, flax seed

Taken from www.epicurious.com/recipes/member/views/fig-and-black-olive-crisps-52441291 (may not work)