First, to make your own butter milk, simply add lemon juice into milk, mix well then leave it for 15 minutes.

In a large bowl, mix flour, salt, sugar and baking soda together. Then add butter milk and maple syrup, mix well.

Add in dried fruit, nuts and pumpkin seed, mix well.

Divide the batter into 2 lined baking tins, pop in preheated oven at 170C, bake for about 30-35 minutes.

Let it cool completely, then wrap with cling film and freeze for at least 3 hours.

Then use a sharp knife to cut into thin slices. Place it on parchment paper, put in preheated oven at 150C, for 15 minutes, then flip it to other side and bake for 6 more minutes or until crispy.

*My loaf tin is 21X11cm