Dried Fruit and Nut Crackers
Deliciously crispy dried fruit and nut crackers that taste like homemade Raincoast Crisp crackers! How to make crostini crackers with dried fruit & nuts.
Ingredients
- 1 cup all-purpose flour (120g)
- 2 Tbsp brown sugar
- ¾ cup (4oz) Sunsweet Amaz!n™ Prunes, diced (110g)
- ½ cup pecans (55g)
- ½ cup pumpkin seeds (55g)
- 2 tsp chia seeds
- 2 tsp sesame seeds
- 1 tsp fresh rosemary, chopped
- ½ tsp orange zest
- 1 tsp baking soda
- ½ tsp salt
- 1 cup milk, dairy or nut milk (240mL)
- coarse salt, for topping
Instructions
- Preheat oven to 350°F (180°C).
- In a large bowl, combine all ingredients except for milk. Once integrated, stir in milk to form a batter.
- Spray mini loaf pans with cooking spray and fill with batter, so each pan is about ⅔ full. (I used 6x 3½ x 2¼-inch loaf pans.)
- Bake 25-40 minutes until firm. (My mini loaf pans needed 30 minutes to bake. Bake time will depend on your loaf size.)
- Allow to cool for 10-15 minutes, then freeze for 30-60 minutes. (Or, allow to rest at room temperature until completely cool, although this may take several hours.)
- Once cooled, preheat oven to 325°F (160°C) and carefully remove baked loaves from loaf pans.
- Using a sharp serrated knife, slice each loaf into thin slices(~1/8–1/16-inch).
- Add crackers to a wire baking rack on a lined sheet pan, then grind or sprinkle coarse salt on top.
- Bake for 25-30 minutes. (If you’re not using a wire baking rack, bake 15 minutes, then flip and bake 10-15 more minutes.)
- Allow to cool. They will continue to crisp up while they cool!
- Yields 60-65 crackers.
Video
Notes
Nutrition provided for fruit and nut crackers made with reduced fat (2%) milk.
Nutrition
Serving: 6crackers | Calories: 153kcal | Carbohydrates: 19g | Protein: 5g | Fat: 7g | Fiber: 2g | Sugar: 5g