Apricot-Hazelnut Crisps
User Reviews
5
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Prep Time
30 mins
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Cook Time
50 mins
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Total Time
1 hr 20 mins
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Servings
96 crackers (about 8 dozen)
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Calories
37 kcal
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Course
Baked Goods
Apricot-Hazelnut Crisps
Description
The recipe combines whole-wheat and all-purpose flours with baking soda and salt, then adds buttermilk, cane sugar, and honey to form a batter. Seeds including roasted pumpkin, sesame, and ground flax are folded in alongside chopped apricots, dried figs, hazelnuts, and fresh rosemary for added flavor complexity.
The batter is baked in loaf and mini-loaf pans until golden and springy. Once cooled and slightly frozen, the loaves are sliced very thin and baked again on cookie sheets to produce crisp crackers. These provide a firm yet delicate texture, with the dried fruits adding bursts of sweetness and the nuts contributing crunch.
This makes a hearty and flavorful snack or accompaniment to soups and salads. The recipe allows freezing the baked loaves before slicing for convenience. Optionally, all-purpose flour can replace whole wheat for a lighter cracker.
Ingredients
Crisps Base Recipe
- 1 cup whole-wheat flour organic
- 1 cup all-purpose flour organic
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 1/4 cup raw cane sugar
- 1/4 cup honey liquid
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 figs chopped, dried
- 1/2 cup hazelnuts chopped
- 1 Tablespoon rosemary chopped, fresh
- OR
- 1/2 cup raisins or dried cranberries
- 1/2 cup figs
- 1/2 cup pecans chopped
- orange zest
Instructions
- Preheat oven to 350°F.
Bake the Loaves
- In a large bowl, stir together the flours, baking soda and salt. Add the buttermilk, cane sugar and honey and stir a few strokes.
- Add the seeds, (pumpkin, sesame, and flax) apricots, dried figs, hazelnuts, and rosemary and stir just until blended.
- Pour the batter into 1 8”x4” loaf pan and 2 mini-loaf pans that have been sprayed with nonstick spray.
- Bake for about 22 minutes, until golden and springy to the touch. Remove from the pans and cool on a wire rack.
- Wrap tightly and freeze slightly before slicing. OR freeze for up to two months, then partially thaw, slice and bake for fresh crackers.
Slice & Bake the Crisps
- The cooler the bread, the easier it is to slice really thin. I start with my loaves partially frozen.
- Slice the loaves as thinly as you can and place the slices in a single layer on an ungreased cookie sheet. (Julie likes to slice and bake one loaf and pop the other in the freezer for another day.)
- 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.
- Cool and store in an airtight container.
Notes
- The whole-wheat flour provides a denser texture; substitute with all-purpose flour for a lighter result.
- Bake the loaves until they are golden and springy before cooling for easier slicing.
- Partially freeze the loaves before slicing thinly to achieve crispness when baked as crackers.
- These crisps can be frozen for up to two months before slicing and baking fresh.
Nutrition Information
Show DetailsNutrition Facts
Serving: 96crackers (about 8 dozen)
Amount Per Serving
Calories 37 kcal
% Daily Value*
| Calories | 37kcal | 2% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 42mg | 2% |
| Potassium | 44mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 25IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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