Pre-heat oven to 350 degrees. In a large bowl (or Kitchenaid), blend together the flour, baking soda and salt. Add the buttermilk, brown sugar and honey and stir a few strokes. *Note: if you don't have buttermilk you can always substitute 2 cups regular milk and 2 tbsp lemon juice.

Throw all your "add-ins" and seeds (craisins, hazelnuts, chopped rosemary, pumpkin seeds etc.) into the batter and stir until just blended.

Grease the pan with non-stick spray and pour your batter into mini loaf pans (or use a big loaf pan if you dont have mini ones). Make sure you dont fill the batter to the rim as the loaves tend to rise a bit.

Bake for about 20-25 mins, until golden brown. Test by inserting a knife into the middle of a loaf - if it comes out clean, its done!

Wrap the loaves tightly and freeze them slightly before slicing them.

Slice Bake the Crisps: Pre-heat your oven to 300°F

Slice loaves as thinly as you can. Lay your cut crisps on a baking tray and bake them for 15 minutes, then flip them over and bake for another 10 minutes, until crisp and deep golden brown.