Dried Fruit and Nut Crackers

These dried fruit and nut crackers are crispy, crunchy, chewy, and irresistibly salty-sweet! I designed this as copycat Raincoast Crisp crackers recipe, and it did not disappoint. They’re truly like homemade gourmet crackers—the perfect addition to a DIY charcuterie board! Learn how to make crispy crostini crackers with your favorite dried fruit, nuts, and seeds.

Recipe created by Alyssia Sheikh of Mind Over Munch.

Prep Time 25 minutes

Cook Time 1 hour

Serving Size: 6 crackers

Calories: 153

Carbohydrates: 19g

Protein: 5g

Fat: 7g

Fiber: 2g

Sugar: 5g

1 cup all-purpose flour

2 Tbsp brown sugar

¾ cup (4oz) Sunsweet Amaz!n™ Prunes, diced

½ cup pecans

½ cup pumpkin seeds

2 tsp chia seeds

2 tsp sesame seeds

1 tsp fresh rosemary, chopped

½ tsp orange zest

1 tsp baking soda

½ tsp salt

1 cup milk, (dairy or plant milk)

coarse salt, for topping

Preheat oven to 350°F (180°C).

In a large bowl, combine all ingredients except for milk. Once integrated, stir in milk to form a batter.

Spray mini loaf pans with cooking spray and fill with batter, so each pan is about ⅔ full. (I used 6x 3½ x 2¼-inch loaf pans.)

Bake 25-40 minutes until firm. (My mini loaf pans needed 30 minutes to bake. Bake time will depend on your loaf size.)

Allow to cool for 10-15 minutes, then freeze for 30-60 minutes. (Or, allow to rest at room temperature until completely cool, although this may take several hours.)

Once cooled, preheat oven to 325°F (160°C) and carefully remove baked loaves from loaf pans.

Using a sharp serrated knife, slice each loaf into thin slices(~1/8–1/16-inch).

Add crackers to a wire baking rack on a lined sheet pan, then grind or sprinkle coarse salt on top.

Bake for 25-30 minutes. (If you’re not using a wire baking rack, bake 15 minutes, then flip and bake 10-15 more minutes.)

Allow to cool. They will continue to crisp up while they cool!

Yields 60-65 crackers.

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