5 from 24 votes
Apricot-Hazelnut Crisps
Apricot-Hazelnut Crisps are thin, crispy crackers made by baking a seeded, whole-wheat and all-purpose flour batter studded with dried fruit and nuts. Chopped apricots, figs, hazelnuts, and rosemary infuse these crisps with a nutty, sweet, and herbal flavor. After baking in loaf pans, the cooled bread is sliced thin and baked again to achieve a crunchy texture suitable for snacking or serving with cheese.
Prep Time
30 mins
Cook Time
50 mins
Total Time
1 hr 20 mins
Servings:
96
crackers (about 8 dozen)
Calories:
37 kcal
Course:
Baked Goods
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 96 crackers (about 8 dozen)
Amount Per Serving
Calories 37
% 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.