Fruit and Nut Crisps
a crispy little cracker perfect for snacking.
- 1 cup All-purpose flour
- 1 cup unsalted nut mix
- 3/4 cup golden raisins substitute for regular raisins, craisins, or dried apricots
- 1/4 cup unsalted pepitas substitute for flax or sunflower seeds
- 1/4 cup packed brown sugar
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1 cup soy or almond milk
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.