Dried Fruit and Nut Crackers


by: Chef Mimi

Delicate crackers that pair well with cheese - and much less expensive than their commercial counterpart!


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serves: 28

1 cup dried fruits – I used half cranberries and half diced plums

1/2 cup chopped hazelnuts

1/2 cup raw sunflower seeds

1/3 cup flax seeds

1/3 cup cocoa nibs

2 eggs

1 1/2 cups rice milk or dairy milk

1 tablespoon brown sugar

1 tablespoon molasses

1/2 teaspoon salt

1/2 cup rye flour

1 1/2 cups white flour

Nutrition Facts
Dried Fruit and Nut Crackers

Servings Per Recipe: 28

Amount per Serving

Calories: 123

  • Total Fat: 4.2 g
  •     Saturated Fat: 1.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 15.2 mg
  • Sodium: 80.8 mg
  • Total Carbs: 19.1 g
  •     Dietary Fiber: 1.7 g
  •     Sugars: 7.5 g
  • Protein: 3.1 g

how is this calculated?

Download Nutrition Facts Widget Code


dried-fruit-and-nut-crackers-4741.jpg 1.  Pre-heat the oven to 350 degrees. Grease 3 little pans – mine were approximately 3 1/2″ by 7 1/2″ bi 2 1/2″ inside diameter.

2.  Combine the first 5 ingredients in a bowl and set aside.

3.  In a larger bowl, whisk the eggs. Add the rice milk.

4.  Then add the brown sugar and molasses and whisk well.

5.  Add the rye flour and whisk to combine.

6.  Then change to a wooden spoon and add the 1 1/2 cups of white flour. Stir just until combined.

7.  Add the bowl of fruits, seeds, and nuts, and stir just until even distributed.

8.  Divide the batter in between the three pans. Bake for approximately 25 minutes.

9.  Let the breads cool completely. Reduce the oven to 300 degrees. Slice the breads as thinly as possible.

10.  Then place them on a cookie sheet and toast them in the oven for about 30 minutes.

11.  Toast the remaining slices, if you can’t do them all at once in the oven. You should end up with approximately 68 crackers.

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