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.
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Sunsweet Amaz!n™ Prunes, diced
fresh rosemary, chopped
(dairy or nut milk)
coarse salt, for topping
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.
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.
Nutrition provided for fruit and nut crackers made with reduced fat (2%) milk.