MY SEEDY NEEDS RECIPES

Steps:

• Preheat oven to 160°C. Line a small oven tray (with a lip) with baking paper.
• Mix all cracker ingredients (except egg) in a medium bowl until combined. Add egg, 1 tablespoon at a time, until mixture comes together (you may not need the whole egg).
• Place mixture onto prepared tray and cover with another piece of baking paper. Smooth out with your hands or a spoon, making sure there are no holes in the cracker mixture. To get your crackers even, you can place a second baking tray of the same size on top of the baking paper and press down. Alternatively, use a heavy-based pot or pan to flatten them. Cracker mixture should measure about 25 x 15cm once flattened.
• Bake crackers for about 20 minutes, until firm and crispy. Keep an eye on crackers in last 5 minutes of cook time, to ensure these don’t get too brown.
• While crackers are still warm, cut into desired size. Leave on tray until cooled completely then store in an airtight container.

Steps:

• Blend dry ingredients with milk and oil, beat eggs in thoroughly and add flavorings.
• Pour into 2 greased bread loaf pans. Make sure pans are greased to prevent sticking or even better, use a non-stick pan.
• Bake at 350 degrees for 1 hour and 15 minutes.
• Test with toothpick.
• Meanwhile, melt butter, add juice, sugar, vanilla and almond extract.
• Bring to a boil.
• Remain warm.
• When bread is done, drag a knife around edges of your pan, poke holes with a fork in random pattern.
• Drizzle glaze over and in cake.
• Cool thoroughly.
• Wrap in Saran Wrap.
• Refrigerate or freeze.
• Could also make muffins or smaller loaves.