If you’ve ever had the Fruit and Nut Crisp Crackers (which have also been called Raincoast Crackers and sold by Lesley Stowe’s or under an American brand from Costco), these crackers will bring back all those memories. It’s essentially a twice baked cracker chock full of dried fruits and nuts, very similar to the Biscotti, except these are first baked in a loaf pan and sliced very thin so that they bake to a very crisp, hard consistency.
I love how it’s easy to use whatever nuts or dried fruits you have on hand to make this a very healthy snack to have on hand. There’s no oil or butter and this recipe can be changed to be gluten free by subbing out honey with agave nectar and using any vegan milk to make the buttermilk. It’s really forgiving since you’re essentially just baking a simple loaf of quick bread.
I used half white whole wheat flour and threw in some rolled oats because I really love oats. I also used dried cranberries, raisins, golden raisins, pumpkin seeds, pecans, almond slices, and sesame seeds in my loaf. I baked them in small 8 x 4 inch loaf pans and had a little bit of batter left over to fill my small 1.5 x 3.5 inch mini-pan. Since I didn’t want long crisps, I only filled them up about an inch of the way up and they did a bit of doming during the bake, but not much.
Once cool, I popped them in the freezer and sliced them when they were cool, but not hard since I didn’t want to wear out my knife trying to get through rock hard loaves! Cooled but still springy, they’re very easy to slice thinly with a serrated knife. Just slowly saw straight down and make quarter inch slices. I wanted nice thin crackers, but if you prefer thicker ones, then go for a thicker slice. Just know they’ll bake longer.
I baked them until they were a dark brown color and stiff to the touch. They’ll start off quite moist, but after baking on both sides, the moisture will evaporate. Don’t worry if they’re not hard after the second bake. In fact, it’s probably best if you don’t bake them until hard since that will leave you with very hard crisps. They’ll firm up more out of the oven and while cooling. Once cool, you can seal them up and snack on them invariably throughout the day (like myself) or freeze half for another day.
Note*** This version of the recipe is solely mine. When re-posting, please cite me and my website.
Copyright july 2016 ©
Nut and Fruit Crisps
Crunchy, healthy, and perfectly addictive dried fruit and nut crisp crackers
>>> Yields 120+ crisps
-Prep: 20 min
-Bake: 55 min
- 2 C AP Flour (or 1 C AP flour + 1 C Whole Wheat Flour)
- 2 tsp baking soda
- 1/2 tsp salt
- 2 C buttermilk (2 C milk – 2 tbsp milk + 2 tbsp vinegar or lemon juice– set aside for 5 minutes)
- 1/4 C honey
- 1/4 C brown sugar
- 1 tsp vanilla extract
- 1 tbsp rolled oats
- 1/2 C dried fruit (cranberries, raisins, prunes, figs, blueberries, etc)
- 3/4 C roasted mixed nuts (pumpkin seeds, sliced almonds, chopped pecans, walnuts, sesame seeds, flax or chia seeds, etc)
1) Preheat the oven to 350 F and butter the 3 8″ by 4.5″ small loaf pans (can be larger or smaller sized depending on personal preference).
2) Combine the flour, baking soda, salt, and oats in a bowl. Add the mixed nuts and dried fruits and let the flour coat the nuts and fruits.
3)Add in the buttermilk, brown sugar, honey, and vanilla extract to the bowl and stir gently to combine (don’t overmix).
4) Pour the batter into each loaf pan so that the batter comes up about an inch or so from the bottom.
5) Bake for 30 minutes until the loaves are golden and spring back when poked.
6) Remove the loaves from the oven and let cool for 5-6 minutes before turning them out of the pans and let cool completely.
7) Once cooled, wrap the loaves in plastic wrap or foil and refrigerate or freeze them for 2-3 hours before slicing.
8) Using a serrated or sharp knife, thinly slice the loaves into 1/4 inch slices. You can cut the loaf in half for smaller crisps. Place the cut slices on a sheet pan.
9) Preheat the oven to 325 F.
10) Bake the slices for 15 minutes and then turn them over. Bake for another 10 minutes until they are crisp and golden brown.
11) Remove from the oven and let cool completely. Store in an airtight container for up to 2 weeks.