Homemade Fruit And Nut Crisps + Za’Atar Whipped Feta

• ⅛  - Canned Strawberries
• ⅛  - Potato Patty
• ⅛  - Potato bread
• ⅛  - Whiting fish
• ⅛  - Celery
• ⅛  - Instant dry mix potato soup
• ⅛  - Pecans
• ⅛  - Canned Apples
• ⅛  - Tomatoseed oil
• ⅛  - Salted dry roasted pecans
• ⅛  - Reduced Fat 2% Buttermilk
• ⅛  - Orange tomatoes
• ⅛  - Zucchini bread
• ⅛  - Tahini
• ⅛  - Sugar wafer cookie
• ⅛  - Tartar sauce
• ⅛  - Kellogg's Raisin Brain
• ⅛  - Pepperoni
• ⅛  - Canned menudo soup
• ⅛  - Ground squirrel meat
• ⅛  - Multigrain Bagel

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!