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Fruit and Nut Crisps

a crispy little cracker perfect for snacking.
Print Recipe
Prep Time 5 minutes
Cook Time 1 hour
Course Snack
Servings 4 dozen

Ingredients
  

  • 1 cup All-purpose flour
  • 1 cup unsalted nut mix
  • ¾ cup golden raisins substitute for regular raisins, craisins, or dried apricots
  • ¼ cup unsalted pepitas substitute for flax or sunflower seeds
  • ¼ cup packed brown sugar
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 cup soy or almond milk

Instructions
 

  • Heat oven to 350F. Grease a loaf pan and set aside.


  • In a large bowl, stir flour, nuts, raisins, sunflower seeds, brown sugar, salt and baking soda. Stir in the soy milk and pour it evenly into the greased loaf pan.


  • Bake for 50 minutes until golden brown. Cool completely in pan before transferring to the freezer for 1 hour.


  • Heat oven to 400F. Remove the loaf from the pan and cut into ⅛” slices using a serrated knife. Arrange slices in a single layer on a rimmed baking sheet. Bake 10 to 15 minutes until golden brown, flipping halfway halfway through baking. Transfer to a cooling rack to cool completely. 
    Store at room temperature in a container for up to 1 week.