Homemade crackers are much easier to make than you might think. These are pretty too, with a combination of dried apricots and golden raisins, crunchy nuts and seeds and a bonus of no added fat. It’s a wholesome mix that’s hard to stop at just one cracker. Pair the crackers with a mild cambazola, gouda or goat cheese, enjoy for snacking, or package for a homemade hostess gift.
The crackers are made with a batter stirred together in one bowl then baked in a loaf pan. It’s like a quick bread, then sliced thin and baked into crisps. That’s it! The only tricky part is to watch very carefully the last few minutes of baking so as not to burn the crackers.
The recipe is flexible to different proportions of the nuts, seeds and spices. For example, almonds can substitute for pistachios, and more or less of each seed is fine for a total of 1-1/4 cups nuts and seeds. Make your own variation! I sometimes make a slightly spicy version with nutmeg, allspice and pepper, or add a couple tablespoons of crystallized ginger for a hint of sweet heat. Or make them plain. The dried fruit and crunchy nuts and seeds can hold their own.
It’s a good thing the recipe is easy to make because you may want a lot of these crackers around! And a loaf can be at the ready to slice and bake right from your freezer.
Dried Fruit Seed and Nut Crisps
Preparation time: 10 minutes
Bake time: 45 minutes plus overnight freezing and 15 minutes 2nd bake
Makes about 3-1/2 dozen crackers
1 cup all-purpose flour
1/2 cup Sun-Maid Golden Raisins
1/2 cup thinly sliced Sun-Maid Dried Apricots
1/2 cup pistachios or almonds, coarsely chopped
1/2 cup raw pumpkin seeds
1/4 cup raw sunflower seeds
1/4 cup packed brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt*
1/4 teaspoon each ground nutmeg, allspice and black or white pepper, optional
2 tablespoons minced crystallized ginger, optional
1 cup milk
Preheat oven to 375°F. Coat a 4.5×8.5 or 9×5-inch loaf pan with cooking spray.
Combine all ingredients except milk in a large bowl. Mix well. Stir in milk. Batter will be thin.
Pour into prepared pan. Bake until golden brown and a pick inserted in center comes out clean, 35-45 minutes. Cool completely in pan. Run a knife around edge and remove from pan.
Wrap in plastic wrap and freeze for at least 3 hours or overnight.
When ready to bake, preheat oven to 350°F. Remove loaf from freezer and let stand 5-10 minutes.
Slice into 1/8-inch slices, using a sturdy sharp knife. Arrange slices in a single layer on an ungreased or parchment lined baking sheet.
Bake until edges are golden brown, 12-16 minutes depending on cracker thickness. Watch carefully the last few minutes, removing any crackers that brown first.
Cool on a wire rack.
Store for 2-3 days in sealed plastic bag or for best crispness, store in a tin. If crackers soften, re-crisp in 300F° oven for 5-10 minutes. Cool.
*Saltiness is a preference and also enhances sweet and spicy flavors. Increase salt to ½ to 1 teaspoon as desired.
If you only have salted or dry toasted nuts they will work fine. Adjust salt as needed.
Crackers may soften within 1-2 days with crystallized ginger.
Serving Size: 2 crackers
Per Serving: 120 calories, 5g fat (1g fat, sat), 0 mg cholesterol, 4g protein, 16g carbohydrate, 80mg sodium, 2g fiber
Step by step
Use your choice of sunflower seeds, pistachios and pumpkin seeds with golden raisins and apricots. Crystalized ginger is a nice add-in flavor.
Stir all the dry ingredients in one bowl. Add the milk.
Don’t worry, this very wet batter will bake into a firm bread.
Sometimes I add a sprinkling of sesame or pumpkin seeds on top before baking. It fancies up the top edge of the crackers.
Freezing the loaf for at least 3 hours or preferably overnight makes it possible to slice very thin.
Parchment paper lined trays makes for easier clean-up but isn’t necessary. The crackers don’t stick to the pan.
Bake until golden brown, watching carefully the last 2-3 minutes. It only takes seconds to go from golden to burnt! Remove crackers as they brown, returning pan to oven to finish baking the others.
Cool until crisp then stack and serve!