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Fruit and Nut Crackers

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Delight in the crunchy, herb-infused flavors of homemade Fruit and Nut Crackers, perfect for any gathering or cozy night in.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 12 crackers
Course: Appetizer, Snack
Cuisine: American
Calories: 50
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon baking soda leavening agent
  • 1 1/2 teaspoons 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 chopped dried fruits (apricots, figs, dates, raisins, cherries, etc.)
  • 3/4 cup chopped nuts or seeds (pecans, pumpkin seeds, pistachios, walnuts, almonds, sunflower seeds, etc.)
  • 1 tablespoon orange or lemon zest
Wet Ingredients
  • 1 cup milk of your choice (oat milk works great)
  • 1/4 cup honey

Method
 

Preparation
  1. Preheat your oven to 350˚F and line two mini loaf pans with parchment paper.
  2. In a large bowl, combine both flours, baking soda, salt, fresh herbs, spices, dried fruits, and nuts. Stir until well mixed.
  3. Add milk and honey to the bowl, mixing until no streaks of honey remain.
Baking
  1. Divide the mixture between the prepared pans. Bake for 25-28 minutes or until a toothpick comes out mostly clean.
  2. Let the loaves cool to room temperature, then wrap tightly in plastic wrap and freeze for at least 4 hours or overnight.
  3. When ready to serve, preheat your oven to 300˚F. Remove from the freezer and slice into 1/8" thick slices.
  4. Place the slices on a lined baking sheet and bake for 12 minutes. Flip each cracker and bake for another 12 minutes, checking for doneness.

Nutrition

Serving: 1gCalories: 50kcalCarbohydrates: 8gProtein: 2gFat: 2gSaturated Fat: 0.5gSodium: 90mgFiber: 1gSugar: 2g

Notes

These crackers can be stored in an airtight container at room temperature for up to a week, or frozen for up to three months.
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