Crispy Fruit and Nuts (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
½ teaspoon cinnamon, ground
02 -
1 ½ teaspoons kosher salt
03 -
1 teaspoon baking soda
04 -
½ cup flour, whole wheat
05 -
½ cup flour, all-purpose
06 -
⅛ teaspoon black pepper
07 -
⅛ teaspoon nutmeg, ground
→ Herbs and Aromatics
08 -
1 tablespoon lemon or orange peel, grated
09 -
1 tablespoon rosemary, fresh and finely chopped (or 1 teaspoon if dried)
10 -
1 tablespoon thyme, fresh and finely chopped (or 1 teaspoon if dried)
→ Add-ins
11 -
¾ cup chopped nuts or seeds, like pistachios, walnuts, pecans, almonds, or sunflower seeds
12 -
¾ cup dried fruit, chopped, such as figs, apricots, cherries, raisins, or dates
→ Wet Ingredients
13 -
¼ cup liquid honey
14 -
1 cup milk of your choice (oat, almond, or anything else works)
# Instructions:
01 -
Turn your oven on to 350°F (175°C) and line two small loaf pans (around 5 ½” by 3 ¼”) with parchment paper.
02 -
Toss the flours, baking soda, salt, spices (cinnamon, nutmeg, pepper), zest, herbs, dried fruit, and nuts into a big bowl. Stir it all until it’s evenly blended.
03 -
Pour the milk and honey into the dry ingredients. Mix well until the batter has no streaks and everything’s combined.
04 -
Divide the batter evenly into the two loaf pans you prepped. Slide them into the oven and bake for 25-28 minutes. You’ll know they’re done when a toothpick comes out almost clean.
05 -
Let the breads cool down to room temp. Wrap them tightly in plastic wrap before placing them in the freezer for at least 4 hours, or leave them overnight. Stored this way, they keep well for up to 3 months.
06 -
Heat your oven to 300°F (150°C). Take the frozen breads out, then slice into very thin pieces—no thicker than ⅛ of an inch—using a serrated knife.
07 -
Put the slices on a parchment-lined baking tray. Bake for 12 minutes per side—flip them after the first round. If needed, bake for another 3-8 minutes, flipping as necessary. Crackers should feel dry and crisp when cooled, even if they look soft because of the fruit.
# Notes:
01 -
Keep crackers in a sealed container at room temp for up to 2 weeks. If you need them to last longer, freeze them.