These gourmet fruit and nut crackers are packed with dried fruit and nuts, but are still super crispy and crunchy. They’re the perfect addition to any charcuterie board or for snacking!
INGREDIENTS:
- ½ cup all purpose flour
- ½ cup whole wheat flour
- 1 teaspoon baking soda
- 1 ½ teaspoon kosher salt
- 1 tablespoon fresh rosemary, finely chopped (or 1 tsp dried)
- 1 tablespoon fresh thyme, finely chopped (or 1 tsp dried)
- ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ⅛ teaspoon black pepper
- ¾ cup dried fruit, chopped (apricots, figs, dates, raisins, cherries, etc)
- ¾ cup nuts or seeds, chopped (pecans, pumpkin seeds, pistachios, walnuts, almonds, sunflower seeds etc)
- 1 tablespoon orange or lemon zest
- 1 cup milk of choice (we used oat milk, but any kind works)
- ¼ cup honey
INSTRUCTIONS
- Preheat oven to 350˚F and line two mini loaf pans (~5 ½” x 3 ¼”) with parchment paper.
- Add both flours, baking soda, salt, herbs, cinnamon, nutmeg, pepper, dried fruit, nuts and zest to a large mixing bowl. Stir until well combined. Stir in the milk and honey until well combined and no streaks of honey remain.
- Divide between the 2 mini pans. Bake for ~25-28 minutes, or until a toothpick comes out mostly clean.
- Let cool to room temperature, then wrap tightly in plastic wrap and freeze for at least 4 hours, or overnight. (You can also leave them frozen for up to 3 months, as long as they are tightly wrapped.)
- Preheat oven to 300˚F.
- Remove from the freezer and use a serrated knife to slice into ⅛” thick slices. Place on a baking sheet lined with parchment paper.
- Bake for 12 minutes, then flip each cracker over. Bake for another 12 minutes, then check for doneness. If they aren’t quite done, flip again and cook for another 3-8 minutes. They should be golden brown and feel dry to the touch, but they may still look soft due to the fruit. Don’t worry – they will crisp up as they dry! See storage information below.
