Fruit and Nut Crisps
I love these crackers!
I’m planning on serving them with some locally made fromage frais (yum)
For an item that costs about $7 in the grocery store, these fruit and nut crisps are really very very easy to make yourself at home. A simple mixture of nuts, seeds, rosemary and dried fruit with a little bit of flour, buttermilk and patience (they’re baked twice) and you have a fantastic snack to nibble on as they are or to serve with cheese and fruit.
The crisps are first baked in a loaf pan before being frozen, sliced into crackers and baked again to crisp them up. I’m planning to bake a few loaves to keep in the freezer so they can be sliced up and baked when I’m ready to use them! I’m certain that they won’t last long!
I’m planning to try these out in a gluten-free, vegan version next!
Fruit and Nut Crisps
- 2 cups flour (feel free to use a combination of flours, I used half all-purpose and half spelt flour)
- 3 tsp baking soda
- 1/2 tsp salt
- 2 cups buttermilk
- 1/2 cup raw cane sugar (or brown sugar, the original recipe uses half honey)
- 1/2 cup dried figs, chopped
- 1/2 cup dried apricots, chopped
- 1/2 cup walnuts, chopped
- 1/2 cup roasted pumpkin seeds
- 1/4 cup sunflower seeds
- 1 tbsp sesame seeds
- 1/4 cup ground flax seed
- 1 tbsp fresh rosemary, chopped
*feel free to substitute the fruit, nuts and seeds to those of your preference
Prepare two 8″X4″ loaf pans by spraying with non stick spray or lining with parchment paper.
Preheat the oven to 350 degrees.
In a large bowl, stir together the flour, sugar, baking soda and salt. Add the buttermilk (mix in the honey here if you’re using it) Stir together by hand. Add the fruits, nuts, seeds and rosemary and stir until combined.
Pour the batter into the prepared pans and bake for 35-40 minutes until the loaves are golden brown and spring back when you gently touch the centre. You can’t really over bake these too much as you’re going to slice them up and totally dry them out later. Remove the pans from the oven and cool for 10 minutes before un molding onto wire racks to cool completely.
Once cool, wrap up the loaves and freeze them until they’re hard. This will make them MUCH easier to slice.
Heat the oven to 300 degrees and spay or line cookie sheets.
Slice the loaves as thin as you can (you should be able to get about 8 dozen crisps!) and place each piece on the cookie sheet. Bake for 15 minutes and then flip crisps over and bake for an additional 10-15 minutes or until the crackers have dried out and turned dark brown and crispy (but not burnt)
I found it helpful to leave the pans in the oven with the door cracked open slightly to cool off once they were finished baking with the oven turned off just to ensure they had dried out 100%
Store in an airtight container.