Have you ever browsed the gourmet section of your favorite market and spotted those elegant crackers with “rain forest” in the name? You know, the ones that cost a small fortune but are undeniably delicious. Well, here’s the secret: you can make your own version at home for a fraction of the price! Not only are these homemade fruit and nut crackers budget-friendly, but they’re also packed with wholesome ingredients and a depth of flavor that pairs perfectly with your favorite cheeses, charcuterie, or even a simple spread of butter.
INGREDIENTS:
1/2 cup all purpose flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1 1/2 teaspoon kosher salt
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped (or 1 teaspoon dried)
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon black pepper
3/4 cup mixed dried fruit, chopped (i.e., cranberries, apricots, figs, dates, raisins, cherries)
3/4 cup mixed nuts or seeds, chopped (pumpkin seeds, pistachios, pecans, walnuts, almonds, sunflower seeds, chia, hemp)
1 tablespoon orange zest
1 cup milk (or substitute milk of choice)
1/4 cup honey
METHOD:
Preheat oven to 350˚F. Lightly mist two mini loaf pans (5 1/2 x 3 1/4 inches) with baking spray. Line with a strip of parchment paper, allowing the ends to hang over the sides. Secure with binder clip.
In a large mixing bowl, stir together the flours, baking soda, salt, herbs, cinnamon, nutmeg, pepper, dried fruit, nuts and orange zest. Stir until mixture is well combined. Add the milk and honey and mix until well combined and no streaks of honey remain.
Divide the batter in half between the two mini loaf pans. Place on middle rack of oven and bake for 25 to 28 minutes, or until a toothpick comes out clean.
Allow loaves to cool to room temperature, then wrap tightly in plastic wrap and freeze for at least 4 hours, or overnight.
Preheat oven to 300˚F. Line a baking sheet with parchment paper.
Remove loaves from the freezer. Using a sharp serrated knife (or electric carving knife) slice loaves into 1/8 inch thick slices. Place slices on the baking sheet.
Bake for 12 minutes, then turn each cracker over and bake for another 12 minutes. Check for doneness — if they aren’t quite done, turn again and cook for another 3-8 minutes. The crackers should be golden brown and feel dry to the touch. They will crisp up as they cool and dry.
YIELD: About 50 crackers
