Alright, alright let’s get this out of the way before I get a flood of messages saying there are no nuts in my fruit and nut crisp recipe! Yes, you are correct there are no nuts and I did in fact call them nut crisps. I did this because I know you can all identify with this cracker that you see all over the grocery stores. But here’s the thing, the recipe is forgiving and can be changed to accommodate many flavours like adding your favourite nuts ;).
Now that’s out of the way let’s talk about these simple and irresistible crisps! I’m absolutely in love with them and I can’t wait to make another batch and try some new flavours. They are packed with fiber and healthy goodness. These crisps look and taste exactly like the grocery store version and make the tastiest addition to your holiday cheese platters. They also make a great edible gift for friends and family.
This is a fun recipe full of goodies that you can find at your local Bulk Barn store. It’s the perfect spot to stock up on all your ingredients and you can buy as little or as much as you like. It’s also a one stop shop for the entire recipe (except the buttermilk and fresh rosemary but you can grab dried rosemary instead).
- All-purpose flour
- Whole-wheat flour
- Large flaked oats
- Sea salt or pink Himalayan salt
- Dried cranberries
- Sunflower seeds
- Pumpkin seeds/pepita seeds
- Flax seeds
- Poppy seeds
- Fresh rosemary
- Buttermilk, or soured milk
- Liquid honey, or melted honey
- Brown sugar
Why You Should Make your Own Crackers
- They are easy to make
- They are packed with fiber and are healthy
- You can customize your crisps to your favourite flavours
- They make cute edible gifts for friends and family during the holidays
- They last a long time
- You can make them ahead of time
- They are fun to make
- It’s cheaper to make your own than to purchase at the grocery store
Tips to Make Fruit and Nut Crisps
- Don’t rush the freezing stage! Make sure the loaf is partially frozen before slicing as this will ensure clean, thin slices.
- Use a long serrated knife or sharp chef’s knife. In order to get the slices thin and able to cut through all the seeds and fruit you need a good quality sharp knife. Otherwise you risk tearing and breaking the loaf.
- The thinner the slice the better.
- Don’t overbake the crisps! Remember they will firm up on the pan as they cool.
The great part about this recipe is you can play and have fun with different varieties. Try something new or make a classic cracker/crisp that you know you already love. Here are some ideas for inspiration. The options are endless!
- Sea salt and rosemary
- Cranberry and orange peel
- Apricot and macadamia nut
- Figs and sugared ginger
- Walnuts and raisins
- Dried cherries and almonds
How to Make Fruit and Nut Crisps
Step One: In a large bowl add the dry ingredients, mix to combine all the ingredients, set aside. In a separate bowl add the milk, honey and sugar together, whisk to combine. Next, add the wet ingredients to the dry ingredients and mix until combined. Pour the batter into the prepared pan and bake.
Step Two: Let the loaf cool on a cooling rack. Once loaf has cooled wrap it in plastic wrap and freeze for approx. 2 hours. You want the loaf to be partially frozen. Using a sharp serrated knife, slice the loaf into thin slices, approx. 1/8 inch thick.
Step Three: Place slices on a baking sheet and bake for 50 minutes, flipping the crackers halfway through. Bake until crisps are browned. They will firm up as they cool.
Homemade Fruit and Nut Crisps
There’s nothing more satisfying than making your own crackers, and you won’t believe how easy they are to make. These homemade fruit and nut crisps are a copycat version of the beloved grocery store brand that you see flood the aisles during the holidays. They are full of flavour; crispy, nutty and absolutely irresistible. Be warned though, there are no actual nuts in the recipe but are packed with seeds.
- Prep Time: 10 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 30 minutes
- Yield: 50 1x
- Category: Savoury, Appetizer
- Cuisine: American
- 1/2 cup all-purpose flour
- 1/2 cup whole-wheat flour
- 1/4 cup large flaked oats
- 1 teaspoon sea salt or pink Himalayan salt
- 1/2 cup dried cranberries
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds/pepita seeds
- 2 Tablespoons flax seeds
- 1 Tablespoon poppy seeds
- 2 sprigs of fresh rosemary, stems removed
- 1 cup buttermilk, or soured milk*
- 3 Tablespoons liquid honey, or melted honey
- 2 Tablespoons brown sugar
- Preheat oven to 350˚F. Grease a loaf pan with butter and set aside.
- In a large bowl add the dry ingredients; all-purpose flour, whole-wheat flour, oats, salt, cranberries, sunflower seeds, pumpkin seeds, flax seeds, poppy seeds and fresh rosemary. Mix to combine all the ingredients.
- In a separate bowl add the milk, honey and sugar together, whisk to combine.
- Add the wet ingredients to the dry ingredients and mix until combined.
- Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean.
- Let the loaf cool on a cooling rack. Once loaf has cooled wrap it in plastic wrap and freeze for approx. 2 hours. You want the loaf to be partially frozen.
- Preheat the oven to 300˚F and set out a baking sheet.
- Using a sharp serrated knife, slice the loaf into thin slices, approx. 1/8 inch. Place slices on a baking sheet and bake for 50 minutes, flipping the crackers halfway through. Bake until crisps are browned. They will firm up as they cool.
- Let crackers cool completely before enjoying.
*Make your own buttermilk by souring the milk. Add 1 Tablespoon of lemon juice to 1 cup milk. Stir and let rest for 5-8 minutes or until mixture starts to thicken and gets lumps.
Store crackers in an airtight container for up to 3 weeks.
- Serving Size: 1 of 40
- Calories: 30
- Sugar: 1.7g
- Sodium: 45mg
- Fat: 0.7g
- Saturated Fat: 0.1g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 5.1g
- Fiber: 0.6g
- Protein: 1g
- Cholesterol: 0
Yes, you can freeze the homemade crisps in an airtight container for up to two months.
Homemade fruit and nut crisps last a long time. It depends on the fruit being used but most recipes are baked slowly at a lower temperature which dries out the cracker. Typically homemade crisps will last approx. 3-4 weeks stored at room temperature in a plastic bag or a container. Avoid moisture.
The most common reason your fruit and nut crackers are soft is they haven’t had a long enough bake time. The crackers should be baked at a lower temperature for a long period of time. They will also firm up as they cool, so make sure to wait until the crackers/crisps are completely cooled.
This blog post has been sponsored by Bulk Barn Canada where you can find all your baking needs! All opinions are my own and I’m so happy to work with brands I love so I can continue to share these recipes with all of you! I hope you guys get to a Bulk Barn soon and try out this recipe.
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