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Fruit and Nut Crisps

a crispy little cracker perfect for snacking.
Prep Time 5 mins
Cook Time 1 hr
Course Snack
Servings 4 dozen


  • 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.