Fruit and Nut Crisps

I took this picture from the same site where I found the recipe - love it!  These were fun to make, and delicious when spread with cream cheese!  I enjoyed them plain as well, but for serving purposes I think it'd be best to pair with spreadable cheese, butter, or a light jam. 


1 cup whole wheat flour
1 cup all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
2 cups buttermilk
1/4 cup brown sugar
1/4 cup honey

Seeds:
1/2 cup roasted pumpkin seeds
1/4 cup sesame seeds
1/4 cup flax seed, ground

Add-ins:
1/2 cup apricots
1/2 cup dried figs, chopped
1/2 cup chopped hazelnuts
1 Tbsp. chopped fresh rosemary
or
1/2 cup raisins or dried cranberries
1/2 cup figs
1/2 cup pecans, chopped
Zest of one orange


Preheat oven to 350°F.

Step 1: Bake the Loaves

In a large bowl, stir together the flours, baking soda and salt. Add the buttermilk, brown sugar and honey and stir a few strokes.

Add the seeds, (pumpkin, sesame, and flax) apricots, dried figs, hazelnuts, and rosemary and stir just until blended.

Pour the batter into 1 8”x4” loaf pan and 2 mini-loaf pans that have been sprayed with nonstick spray.  I used five mini loaf pans so the crisps would all be the same size.

Bake for about 22 minutes, until golden and springy to the touch. Remove from the pans and cool on a wire rack.

Wrap tightly and freeze slightly before slicing. OR freeze for up to two months, then partially thaw, slice and bake for fresh crackers.

Step 2: Slice & Bake the Crisps

The cooler the bread, the easier it is to slice thin.  I put mine directly from the freezer onto the cutting board.  Slice the loaves as thinly as you can and place the slices in a single layer on an ungreased cookie sheet.

Preheat the oven to 300°F and bake them for about 15 minutes, then flip them over and bake for another 10 minutes, until crisp and deep golden.


Cool and store in an airtight container.
Makes about 8 dozen crackers.