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Fruit and Nut Crackers Recipe

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These Fruit and Nut Crackers combine wholesome flours with aromatic herbs, warm spices, dried fruits, and crunchy nuts to create a satisfyingly crisp and flavorful snack. Baked in two stages for perfect texture, these crackers offer a unique mix of natural sweetness and savory notes, making them ideal for a nutritious snack or elegant appetizer accompaniment.

Ingredients

Dry Ingredients

  • 1/2 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoon kosher salt
  • 1 tablespoon fresh rosemary, finely chopped (or 1 tsp dried)
  • 1 tablespoon fresh thyme, finely chopped (or 1 tsp dried)
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon black pepper
  • 3/4 cup dried fruit, chopped (apricots, figs, dates, raisins, cherries, etc)
  • 3/4 cup nuts or seeds, chopped (pecans, pumpkin seeds, pistachios, walnuts, almonds, sunflower seeds, etc)
  • 1 tablespoon orange or lemon zest

Wet Ingredients

  • 1 cup milk of choice (we used oat milk, but any kind works)
  • 1/4 cup honey

Instructions

  1. Preheat and prepare pans: Preheat your oven to 350˚F (175˚C) and line two mini loaf pans (approximately 5 1/2” x 3 1/4”) with parchment paper to prevent sticking and ensure easy removal.
  2. Mix dry and wet ingredients: In a large mixing bowl, combine the all purpose flour, whole wheat flour, baking soda, kosher salt, finely chopped rosemary, thyme, cinnamon, nutmeg, black pepper, dried chopped fruit, chopped nuts or seeds, and orange or lemon zest. Stir thoroughly until well blended. Next, pour in the milk of choice and honey, stirring until the mixture is uniform and no honey streaks remain.
  3. Bake the batter: Divide the batter evenly between the two prepared mini loaf pans. Bake in the oven for about 25 to 28 minutes, or until a toothpick inserted near the center comes out mostly clean, indicating that the loaf is set.
  4. Cool and freeze: Remove the pans from the oven and allow the loaves to cool completely to room temperature. Once cooled, wrap each tightly in plastic wrap and freeze for at least 4 hours or overnight; properly wrapped, they can be frozen for up to 3 months.
  5. Preheat for crisping: When ready to prepare the crackers, preheat your oven to 300˚F (150˚C).
  6. Slice the frozen loaf: Remove the frozen loaf from freezer and use a serrated knife to slice it into very thin slices, approximately 1/8 inch thick. Lay the slices flat on a baking sheet lined with parchment paper for easy cleanup and even baking.
  7. Bake and flip: Place the baking sheet in the oven and bake the slices for 12 minutes. Then, carefully flip each cracker over and bake for an additional 12 minutes. Assess doneness and if the crackers aren’t crisp enough, flip them again and bake for another 3 to 8 minutes. The crackers should be golden brown and dry to the touch, though they may appear soft initially due to the fruit content; they will crisp up as they cool.

Notes

  • For the herbs, fresh rosemary and thyme enhance flavor, but dried versions work well as substitutes.
  • Use a serrated knife for clean, even slicing of the frozen loaf to avoid crumbling.
  • Crackers can be stored tightly wrapped at room temperature for up to 2 weeks or refrigerated for longer freshness.
  • Feel free to customize dried fruits and nuts according to taste or seasonal availability.
  • Thinner slices result in crispier crackers; adjust thickness to preference but avoid slices thicker than 1/8 inch for best texture.

Find it online: https://justsosavory.com/fruit-and-nut-crackers-recipe/