In a small bowl combine the buttermilk, maple syrup, and brown sugar.
Add the wet to the dry and stir. Divide the batter into two mini loaf pans. Place in the oven and bake for 35 minutes, until golden brown.
Let cool on a wire rack for 10 minutes. Remove and cool completely. Place the loaves in the freezer for 30 minutes. This will make them easier to cut.
Preheat the oven to 300ºF.
Remove the loaves from the freezer. With a sharp bread knife, slice the loaves into very thin slices. The thinner the better. Place the slices onto a baking sheet. Place into the oven and bake for 15 minutes, flip, and then 15 more minutes on the other side, or until lightly brown.
Remove from the oven and let cool. Can be stored in an airtight container for two weeks.
