Gourmet Fruit and Nut Crackers

Why We Love This Recipe

• Better (and cheaper) than store bought: These crackers are just as good or better than the similar crackers you can buy in the store, except they're a lot less expensive to make from scratch. This recipe makes about 50 crackers, which is 3-4x more than what you get from the store-bought version. You can also customize with any dried fruits, nuts/seed and herbs that you already have on hand!
• Packed with fruits and nuts, but still crispy: These crackers are really special because they stay crispy despite being packed full of ingredients.
• Fun & impressive recipe: There's a bit of waiting involved, but this is a really fun recipe that we enjoy making - you bake two loaves of bread, then freeze and slice it into crackers, and then bake again. The end result is so worth it! You can also keep loaves stashed in the freezer so you can slice and bake whenever you need a batch. Your guests will be so impressed!

Ingredients

Here's what you'll need to make these gourmet fruit and nut crackers:

Ingredient Notes

• Fruits: You can use whatever dried fruits you like, just make sure to use the same total quantity (¾ cups) of dried fruit. We used dried figs and apricots in our version. Other options include: dates, raisins, cranberries, cherries, prunes, etc.
• Nuts: We used pistachios and pumpkin seeds, but you can use whatever nuts or seeds you prefer, just be sure to use ¾ cups total. Other options include: almonds, pecans, walnuts, cashews, sunflower seeds, flax seeds, hazelnuts, etc.
• Herbs: We used fresh thyme and rosemary, but you can use your favorite fresh herbs. You can also use dried herbs (use 1 teaspoon).
• All purpose and whole wheat flour: We used a 50/50 mix of the two, and the whole wheat flour gives these crackers a distinct color and flavor. You can of course just use all purpose flour if you don't have any whole wheat.
• Baking soda: Be sure to use baking soda, not baking powder in this recipe.
• Spices: We like to add cinnamon, nutmeg and black pepper to these crackers, which pairs beautifully with the dried fruit and nuts. However, feel free to play around with seasonings depending on your preferred flavor.
• Milk: Any kind of milk will work in this recipe. We typically use oat milk to keep them dairy free.
• Honey: These fruit and nut crackers taste best with a little bit of sweetness. You can also use agave or maple syrup.

Step-by-step Instructions

PREP: Preheat oven to 350˚F and line two mini loaf pans (~5 ½” x 3 ¼”) or one regular loaf pan (~8 ½” x 4 ½”) with parchment paper.

STEP 1: 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.

STEP 2: Divide between the 2 mini pans (or just the 1 regular loaf pan). Bake for ~25-28 minutes, or until a toothpick comes out mostly clean.

STEP 3: 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.)

STEP 4: Remove from the freezer and preheat oven to 300˚F. Use a serrated knife to slice into ⅛” thick slices. Place on a baking sheet lined with parchment paper.

STEP 5: Bake for 12 minutes, then flip each cracker over. Bake for another 12 minutes, then check for doneness. 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! If they’re not quite golden brown, flip and leave in the oven for another 3-6 minutes.

Expert Tips and FAQs

• Loaf pan size: We used two of these mini loaf pans for this recipe. The size is about 5 ½ inch x 3 ¼ inch. You can also use one standard size loaf pan (~8 ½” x 4 ½”), but if you do, the crackers will be much longer and shorter. This may also change the cook time.
• Bake time: When you're baking these in loaf pans, use a toothpick to test doneness. If it comes out clean, you're ready to go.
• Second bake: You'll know your second bake is done when the crackers turn a nice brown color - almost like the rye chips in a package of Chex mix. They'll be slightly crispy, and will harden up even more as they cool.
• Use a serrated knife to slice the frozen loaf into about ⅛" slices.
• Freeze and bake later: You can bake several loaves of these and then wrap tightly in plastic wrap and freeze for later. If stored properly, they will last for a few months in the freezer. When you're ready to bake, simply remove from the freezer, slice and bake.
• Storage: Store leftovers in an airtight container for up to a few days. If they start to get soft from the dried fruit, you can always pop them back in the oven for a few minutes to crisp them up. Note that dried fruit with higher moisture content (like apricots or figs) will make these go soft faster than fruit like dried cranberries.

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