Fruit, Nut and Seed Crackers

Love Raincoast Crisps and other fruit and nut crackers but hate the price tag? Well quit buying them then, ya turkey!

fruit, nut and seed crackers

Fruit, Nut and Seed Crackers

Makes about 60 crackers, or 120 halves

1 cup Greek yogurt 

1 cup whole milk

¼ cup light brown sugar

½ cup all purp flou

½ cup whole wheat flour

1 tsp baking soda

½ cup rolled oats

½ cup dried cranberries, raisins or other dried fruit

¼ cup pumpkin seeds

¼ cup sunflower seeds (or any other nuts or seeds you want to include)

½ tsp turmeric 

½ tsp cinnamon 

¼ tsp nutmeg

½ tsp dried thyme

½ tsp dried rosemary

pinch of salt

Preheat oven to 350. Grease two small loaf tins. Whisk together the milk, yogurt and sugar until an even consistency. In another bowl mix together flours, baking soda, oats and cranberries. Mix together using your fingers to break apart any fruit stuck together. Add in nuts/ seeds and spices and mix well. Slowly stir in the yogurt mixture. You want a thick batter because you don't want your fruits and nuts to sink to the bottom. Pour into loaf tins and bake for 30 mins, until a skewer comes out clean. Cool loaf completely. Wrap in foil or cling wrap and freeze.  

Pro tip: Make more than you need and keep these loaves frozen in your freezer for if a guest comes over, you need a hostess gift or you forgot the crackers at the store. 

When you’re ready to make the crackers take a loaf out of the freezer and thaw for a few minutes. Outside should begin to soften, but middle is still frozen. Preheat the oven to 225. Take a very sharp serrated knife and carefully cut the loaves into thin, thin slices – as thin as you can get while the slice still holds together. This is the hardest part of the whole thing, Note – the crackers will shrink slightly in the oven. Depending on how I feel sometimes I cut the crackers in half vertically to make more, smaller crackers – really depends how you plan to serve them. Line the slices out onto two baking sheets. Place one sheet on middle shelf and one on top, bake for an hour, then swap them around and bake for another hour. When you pull them out the crackers should be a deep brown and have a distinct snap when broken. 

Spend the money you saved on these on some Vacherin Mont d’Or this Christmas.