Homemade Fruit And Nut Crisps + Za’Atar Whipped Feta

• ⅛  - Emu full rump
• ⅛  - Vanilla Ice Cream Bar
• ⅛  - Maple Pecan Crunch
• ⅛  - Dry ramen noodle soup
• ⅛  - Full-fat soy flour
• ⅛  - Peanut M&Ms
• ⅛  - Pork shoulder (Boston butt) blade steak
• ⅛  - Frozen red unsweetened raspberries
• ⅛  - Taro Chips
• ⅛  - Green Beans
• ⅛  - Serrano peppers
• ⅛  - Spelt
• ⅛  - Cuban coffee
• ⅛  - Pork and beef beerwurst
• ⅛  - Canned fish
• ⅛  - Sugar Free Red Bull
• ⅛  - Beef chuck arm pot roast
• ⅛  - Salsa
• ⅛  - Light Beer
• ⅛  - Sports Drink
• ⅛  - White wheat bread

Instructions

1. Preheat the oven to 350° F. Grease and line a loaf pan (or multiple small loaf pans) with parchment paper. I used both a 9x5x2.5 loaf pan and four 4×2.5×1.5 pans for my crisps. I think I preferred the shape and size of the 9x5x2.5!
2. In a medium-sized bowl, stir together the flour, baking soda, salt, dried fruit, nuts, seeds, oats, brown sugar, and any spices/herbs. Add the milk and maple syrup/honey, and stir until just mixed. It will look kind of like pancake batter.
3. Pour the mixture into your loaf pan. Bake for 18-24 minutes, until an inserted toothpick comes out clean. Let cool to room temperature on a cooling rack. Place the loaf(ves) in an air-tight container, and freeze for at least 1 hour (or up to 3 months!).
4. Once you’re ready to bake the crackers, preheat your oven to 250° F, remove the loaf(ves) from the freezer, and let them sit for about 15 minutes. Then, use a very sharp serrated knife to cut the crackers into 1/8” slices.
5. Place the crackers on a sheet pan (two if necessary). It’s ok to cram them in, they won’t expand or anything! Bake them for about 15-20 minutes, until a light golden brown. Flip the crackers, and bake them for another 15-20 minutes. They should be firm, slightly crisp, and a nice golden brown when finished. *(I also tried a method where I baked them at 400° F for about 8 minutes per side, but they cooked unevenly – I would definitely recommend the low and slow method).*
6. Let the crackers cool completely. They should make a “snap” sound when you break them. (If not, just throw them in the oven at 250° F for another few minutes!) Store the cooled crisps in an airtight container for a couple of weeks, or store them in the freezer for up to 3 months.
7. In the bowl of a stand mixer, combine all of the ingredients. Beat the mixture on medium-high for about 5 minutes, until light and fluffy. Place the mixture in a bowl, and drizzle with good olive oil. Enjoy!