Homemade Fruit And Nut Crisps + Za’Atar Whipped Feta

These homemade fruit and nut crisps are so easy and way more affordable than store-bought! They are great on a cheese board, charcuterie platter, or spread with whipped feta. Plus, they're customizable so you can make them with all of your favorite nuts and dried fruits!

Author: Sunday Table1

Meal Type: Seafood

Cuisine: American

Difficulty: HARD

Prep. Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: 12 Servings

Calories: 224 kcal per serving

Ingredients

Reduced Fat 2% Buttermilk
Sugar wafer cookie
Tartar sauce
Canned Strawberries
Salted dry roasted pecans
Ground squirrel meat
Multigrain Bagel
Potato Patty
Potato bread
Whiting fish
Celery
Instant dry mix potato soup
Pecans
Canned Apples
Tomatoseed oil
Kellogg's Raisin Brain
Pepperoni
Zucchini bread
Orange tomatoes
Tahini
Canned menudo soup

Instructions

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!
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.
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!).
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.
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).*
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.
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!

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