Preheat oven to 400 degrees.
Combine flour, baking soda and salt in a non-reactive bowl and set aside. In a separate bowl, large enough to hold all ingredients, whisk together buttermilk and brown sugar, then add softened honey. Add flour mixture into wet mixture and mix until well combined. Continue adding remaining ingredients and mixing until you have a lumpy, potato salad-like look to the batter.
Spray five mini loaf pans with a non-stick oil spray and place loaf pans on a sheet tray. Scoop batter into pans until filled approximately ¼ inch from the top of each pan. Place in the center of the preheated oven and bake for approximately 20 minutes, rotating the tray 10 minutes into the baking process. You will know the loaves are done when they have raised approximately one inch and when a toothpick inserted into the center of each pan comes out clean. Depending on your oven consistency, the loaves may take longer to bake.
Remove fruit and nut crisp loaves from oven, cool on a rack and remove from pans. Wrap loaves in plastic and freeze overnight. Loaves may be frozen up to one week prior to serving. (This freezing step allows for better slicing of the loaves; it can be skipped though that is not recommended.)
When ready to dry out the crackers, take frozen loaf out of freezer and unwrap. Take out only one at a time, as they slice cleaner and thinner the colder they are. Use sharp knife to slice bread as thin as possible or to desired thickness. Place bread slices on cooling rack fitted on a tray and place in oven. Bake again for about 10 minutes to dry out then flip the slices and place back in the oven and back for another 8 minutes or so. Homemade crackers should be thoroughly dried out, but not burnt. When browned on both sides, cool on a plate and serve fruit and nut crisps immediately or seal in an air tight container until ready to use.