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Fruit and Nut Crackers

Name: Fruit and Nut Crackers
Prep time: 5 h
Cook time: 40 min
Total time: 5 h 40 min
Yield: 1 dozen crackers - depends on muffin tray size
Ingredients: 1 cup spelt flour (Any flour will do, I prefer spelt); 1 tsp baking soda; 1.125 tsp salt; 0.5 tsp cinnamon; 0.125 tsp nutmeg; 0.125 tbs black pepper; 0.75 cup dried fruit, chopped (apricots, figs, dates, etc); 0.75 cup nuts, chopped or seeds. I used a combo of pumpkin and sunflower seeds); 2 tsp orange zest; 0.5 cup Greek yoghurt mixed with ½ cup of water; 0.25 cup liquid sweetener (I used maple Syrup this time)

Crisp, golden, and generously studded with fruit and nuts, these crackers taste just like the fancy supermarket ones — only fresher, better, and for a fraction of the cost. Perfect with cheese, dips, or a festive platter, they’re a delicious little homemade luxury that’s surprisingly simple to make.

[[ recipeID=recipe-2meaxtp3f, title=Fruit and Nut Crackers ]]

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Ingredients

Instructions

Ingredients

1 cup spelt flour (Any flour will do, I prefer spelt)
1 tsp baking soda
1 ⅛ tsp salt
½ tsp cinnamon
⅛ tsp nutmeg
⅛ tbs black pepper
¾ cup dried fruit, chopped (apricots, figs, dates, etc)
¾ cup nuts, chopped or seeds. I used a combo of pumpkin and sunflower seeds)
2 tsp orange zest
½ cup Greek yoghurt mixed with ½ cup of water
¼ cup liquid sweetener (I used maple Syrup this time)

Instructions

Preheat oven to 180˚C and line two mini loaf pans or one regular loaf (this will make larger crackers) pan baking paper. See note below.
Add flour, baking soda, salt, cinnamon, nutmeg, pepper, dried fruit, nuts and zest to a large mixing bowl. Stir until well combined. Stir in the yoghurt mixture and sweetener until well combined.
Pour mixture into tins. Bake for about 25 minutes, or until a toothpick comes out mostly clean.
Let cool to room temperature, then wrap tightly in plastic wrap and freeze for at least 4 hours, or overnight.
Remove from the freezer and preheat oven to 150˚C. Use a bread knife to slice into 1/2cm thick slices. Place on a baking sheet lined with baking paper.
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. They will crisp up as they dry! If they’re not quite golden brown, pop them back in the oven for another 5 or so minutes.
Let cool completely, then serve with your favourite cheese and dips!

Notes

I had a muffin tray of 8 x tiny muffin loaf shapes so used that instead. The size was perfect!