Preheat oven to 350°F. Spray 6 mini-loaf pans with non-stick coating and put on baking sheet.

Scatter pecans and pumpkin seeds in a single layer on separate sides of a baking sheet and toast them in the oven until fragrant and toasted, 8 to 10 minutes. Transfer pecans to a cutting board and roughly chop while still warm.

In mixing bowl, whisk flours, rosemary, baking soda and salt. Whisk buttermilk with molasses and brown sugar then pour over the flours. Stir gently just until no more dry flour remains.

Add cranberries, pecans, pepitas and sunflower seeds to the batter. Stir gently to mix the evenly throughout the batter.

Divide the batter between loaf pans, about 3/4 full. Bake 30 to 35 minutes, until the tops domed and golden-brown, and a toothpick inserted comes out clean.

Remove from pans and cool. Wrap and freeze. Loaves can be frozen for 3 months.

When ready to make the crisps, heat the oven to 300°F. Position one rack in the top third of the oven and a second rack in the bottom third.

Remove one of the loaves from the freezer and slice it as thin as possible using a serrated knife, 1/8- to 1/16-inch thick. Lay the slices in a single layer on a rack on a baking sheet - the crackers can be close, but shouldnt touch.

Bake for 15 minutes. Flip and continue baking for another 10 to 15 minutes. The crackers are done when they are no longer pale in the middle, feel dry to the touch, and are curled slightly at the edges. If theyre still flexible in the middle, put back in oven on 200 for 10 minutes.