Homemade Fruit and Nut Crisps
Twice-baked crackers packed with nuts, raisins, and flax seeds! It all comes together for a thin, crispy, and flavorful addition to any cheese board or snack spread.
Servings: 48 crackers
Ingredients
- 1 cup all-purpose flour
- 1 cup unsalted mixed nuts
- ¾ cup golden raisins
- ¼ cup whole flax seeds
- ¼ cup packed brown sugar
- ½ teaspoon coarse sea salt
- ¼ teaspoon baking soda
- 1 cup milk
Instructions
- Heat oven to 350°F. Generously butter or spray the bottom and sides of a 9-by-5-inch loaf pan.
- In a large bowl, stir together the flour, nuts, raisins, flax seeds, brown sugar, salt, and baking soda. Stir in the milk until combined, then pour the batter evenly into the prepared pan.
- Bake for 50 minutes until golden brown. Cool completely in the pan on a cooling rack, then transfer to the freezer and freeze for at least 1 hour but no more than 3 hours.
- Heat oven to 400°F. Remove the loaf from the pan and use a sharp serrated knife to cut it into 1/8-inch thick slices. Arrange slices in a single layer on rimmed baking sheets.
- Bake 15 to 20 minutes until golden brown, flipping halfway through. Transfer to a cooling rack and cool completely before serving.
Notes
Yield: This recipe makes 48 crackers from one 9-by-5-inch loaf. The exact count will vary slightly depending on how evenly you slice.
Technique: The loaf must be fully frozen before slicing. A partially chilled loaf will crumble and won't give you clean, thin slices. Use a sharp serrated knife and work quickly.
Measuring: Pack the brown sugar firmly into the measuring cup. Loose brown sugar will under-sweeten the loaf and affect how the batter holds together.
Storage: Store at room temperature in an airtight container for up to one week. They actually get a little crispier as they sit. For longer storage, freeze in a zip-top bag and pull out what you need.
Technique: The loaf must be fully frozen before slicing. A partially chilled loaf will crumble and won't give you clean, thin slices. Use a sharp serrated knife and work quickly.
Measuring: Pack the brown sugar firmly into the measuring cup. Loose brown sugar will under-sweeten the loaf and affect how the batter holds together.
Storage: Store at room temperature in an airtight container for up to one week. They actually get a little crispier as they sit. For longer storage, freeze in a zip-top bag and pull out what you need.
Nutrition
Calories: 46kcal | Carbohydrates: 6g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 33mg | Potassium: 54mg | Fiber: 1g | Sugar: 3g | Vitamin A: 9IU | Vitamin C: 0.1mg | Calcium: 13mg | Iron: 0.3mg