Homemade Fruit & Nut Crisps

Okay. What I really need to do is stop blogging and just send you all to simplebites.net.  Many of my food posts begin there and this one is no exception. I’m not even a food blogger, per se. I just like real food that tastes good and that is presented beautifully. I don’t write recipes, I just follow them and simplebites.net has been a great resource. I will, however, admit that I get too narrow-focused, so I’m willing to branch out. I just need some help. If y’all know of any other great “real food” food blogs, please pass them along.

So I’ve already told you that I’m trying my best to cut out all preservatives, additives, food coloring, etc. Anything that’s not real food. I think I’m doing pretty well. The last store-bought item I said good-bye to was the cracker. On my detox diet, I could only purchase items that had five ingredients or less. That was pretty hard to find in a cracker. I did find a few brands, like Kashi & Back to Nature that fit the criteria, but recently I saw a recipe for homemade fruit and nut crisps that were to die for. They reminded me of the box of Raisin and Rosemary crisps I picked up from Trader Joe’s. The ones that I smothered with goat cheese. The ones that were gone in a day.

These have no preservatives. They are baked in loaf pans, then sliced and baked again. They’re versatile – just toss in your favorite ingredients. You can even freeze the loaves and then slice and bake them when you’re ready to devour them. My kids loved them too. They’ll eat ’em plain or sometimes I smother them in cream cheese. Yum!

Recipe: Apricot-Hazelnut Crisps

Recipe adapted from Dinner with Julie.

Crisps Base Recipe

  • 1 cup organic whole-wheat flour
  • 1 cup organic all-purpose flour
  • 2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 cups buttermilk
  • 1/4 cup whole cane sugar
  • 1/4 cup honey

Seeds:

  • 1/2 cup roasted pumpkin seeds
  • 1/4 cup sesame seeds
  • 1/4 cup flax seed, ground

Suggested Add-ins:

  • 1/2 cup apricots
  • 1/2 cup dried figs, chopped
  • 1/2 cup chopped hazelnuts
  • 1 Tbsp. chopped fresh rosemary

or

  • 1/2 cup raisins or dried cranberries
  • 1/2 cup figs
  • 1/2 cup pecans, chopped
  • Zest of one orange

Bake the Loaves
Preheat oven to 350°F.

  1. In a large bowl, stir together the flours, baking soda and salt. Add the buttermilk, brown sugar and honey and stir a few strokes.
  2. Add the seeds, (pumpkin, sesame, and flax) apricots, dried figs, hazelnuts, and rosemary and stir just until blended.
  3. Pour the batter into 1 8”x4” loaf pan and 2 mini-loaf pans that have been sprayed with nonstick spray.
  4. Bake for about 22 minutes, until golden and springy to the touch. Remove from the pans and cool on a wire rack.
  5. Wrap tightly and freeze slightly before slicing. OR freeze for up to two months, then partially thaw, slice and bake for fresh crackers.

Bake the Crackers:
Preheat the oven to 300°F and bake them for about 15 minutes, then flip them over and bake for another 10 minutes, until crisp and deep golden.

** Experiment with the add-ins. Throw in any ol’ thing you like. I’m also experimenting with bake times. My first batch was over-done,  but if you don’t cook them long enough they won’t be crispy. Ovens vary, so just keep your eye on them.