In a heatproof bowl, cover the cranberries or dried fruit with boiling water, drain the water off after 15 minutes.
Preheat the oven 180C
Whisk the the sugar, yoghurt and honey in a large bowl.
Add the flour, seeds, salt, bicarb soda and cranberries, stir until combined. It will be a similar batter to a thick muffin mixture.
Spoon into mini loaf trays, I use silicon ones that come in a 6 pack and need 2 of these. You can use larger loaf trays but you would need to alter the cooking time.
Bake for 25-30 minutes or until cooked when tested, if a skewer inserted comes out clean then the loaf is cooked.
Cool for 10 minutes in tray then pop them out of tray to cool on cooling racks,
Wrap each loaf in cling wrap and store in the fridge overnight or freezer for up to 3 months.
When ready to cook the crackers preheat the oven to 120C.
Unwrap loaves and slice thinly, (this can be done when still partially frozen to ensure that the slices are thin) place slices on lined baking trays close together.
Bake for approximately 30-40 minutes flipping biscuits every 10 minutes until the crackers are browned lightly and dry.
Leave biscuits to cool on the trays they will harden more as they cool.
Store in an airtight container for up to a month.