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Fruit and Nut Crackers



These crackers are easy to make and let you incorporate your favourite dried fruits, nuts and seeds. Feel free to incorporate the ones you love or the ones you have on hand.

1/2 cup all purpose flour
1/2 cup whole wheat flour
1 tsp baking soda
1 tsp salt
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme, finely chopped
1/2 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp black pepper
3/4 cup dried fruit, chopped (I used apricots, sultana  raisins and dried cherries)
3/4 cup nuts or seeds, chopped (I used sunflower seeds, sliced almonds and  pecans)
2 tsp orange zest
1 cup milk of choice (I used almond this time)
1/4 cup honey

1. Preheat oven to 350˚F and line two mini loaf pans (5 1/2” x 3 1/4”) or one regular loaf pan (8 1/2” x 4 1/2”) with parchment paper.
2. In a large bowl, mix both flours, baking soda, salt, herbs, cinnamon, nutmeg, pepper, dried fruit, nuts and zest to a large mixing bowl. Stir until combined. In a separate bowl, mix the milk and honey until well combined and no streaks of honey remain. Pour the wet mixture into the dry mixture and stir well.
3. Divide the mixture between the pan(s). Bake for 25 minutes in two pans or 30 minutes in one pan, or until a toothpick comes out mostly clean.
4. Let cool to room temperature, then wrap tightly in plastic/beeswax wrap and freeze for at least 4 hours, or overnight.
5. Remove from the freezer and preheat oven to 300˚F. Use a serrated knife to slice into 1/8” thick slices. Place on a baking sheet lined with parchment paper.
6. 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, flip and leave in the oven for another 3-6 minutes.

Source: Crowded Kitchen

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