Fruit and Nut Crackers (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
½ cup all-purpose flour
02 -
½ cup whole wheat flour
03 -
1 teaspoon baking soda
04 -
1 ½ teaspoons kosher salt
05 -
½ teaspoon ground cinnamon
06 -
⅛ teaspoon ground nutmeg
07 -
⅛ teaspoon black pepper
→ Herbs and Aromatics
08 -
1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
09 -
1 tablespoon fresh thyme, finely chopped (or 1 teaspoon dried)
10 -
1 tablespoon orange or lemon zest
→ Add-ins
11 -
¾ cup dried fruit, chopped (apricots, figs, dates, raisins, cherries, etc.)
12 -
¾ cup nuts or seeds, chopped (pecans, pumpkin seeds, pistachios, walnuts, almonds, sunflower seeds, etc.)
→ Wet Ingredients
13 -
1 cup milk of choice (e.g., oat milk or any preferred milk)
14 -
¼ cup honey
# Instructions:
01 -
Preheat oven to 350°F (175°C) and line two mini loaf pans (~5 ½” x 3 ¼”) with parchment paper.
02 -
In a large mixing bowl, add all-purpose flour, whole wheat flour, baking soda, kosher salt, rosemary, thyme, cinnamon, nutmeg, pepper, dried fruit, nuts, and zest. Stir until well combined.
03 -
Add the milk and honey to the dry mixture. Stir until well combined, ensuring no streaks of honey remain.
04 -
Divide the mixture evenly between the two prepared mini loaf pans. Bake for 25-28 minutes, or until a toothpick inserted into the center comes out mostly clean.
05 -
Let the baked loaves cool to room temperature. Wrap tightly in plastic wrap and freeze for at least 4 hours, or overnight. The loaves can be stored in the freezer for up to 3 months if wrapped tightly.
06 -
Preheat the oven to 300°F (150°C). Remove the frozen loaves from the freezer and use a serrated knife to slice into ⅛-inch thick slices.
07 -
Place the slices on a baking sheet lined with parchment paper. Bake for 12 minutes, then flip each cracker over and bake for another 12 minutes. Check for doneness; if more baking is needed, flip again and bake for an additional 3-8 minutes. Crackers should be golden brown and dry to the touch. Note: They may still look soft due to the fruit, but will crisp as they cool.
# Notes:
01 -
Store crackers in an airtight container at room temperature for up to 2 weeks, or freeze for longer storage.