About This Recipe
What are fruit and nut crackers?
Fruit and nut crackers are a snack or appetizer that can be made with a variety of combinations of dried fruits and nuts. The blend of sweet and savory elements in fruit and nut crackers makes them versatile and suitable for pairing with cheese, spreads, or enjoying on their own as a flavorful and satisfying snack.
What I love about this recipe:
This recipe is delightful as a snack cake (before slicing into crackers) or enjoyed as a cracker. It can be customized to include your favorite combination of fruits and nuts, as it works well with almost any pairing. The method here is simple: it doesn’t require a thin rolling out of dough or careful consideration of baking (to prevent the crackers from burning or cooking unevenly). I’m also obsessed with the addition of spices (cinnamon, ginger, nutmeg, and cloves) which are, of course, optional, but only enhance the flavor of this treat.
Why this recipe works
Starter: Active or Discard
This recipe works well with both active and inactive sourdough starter (discard). That’s because baking powder is used to leaven the loaf while it bakes, meaning the starter is only used as a flavor enhancer.
The long and thin sections of a lasagna trio pan are just the perfect height and width to make crackers. Several mini loaf pans could also be used in place of the lasagna trio pan.
Ingredients: milk
Milk adds an unmatched flavor to this treat, though it can be replaced 1:1 with water. The purpose of the liquid is simply to help create the batter for baking, but will be evaporated out in the dehydrator. That is why milk is unmatched: it contains proteins, fats, and minerals that add a unique flavor to the loaf which is only exemplified through the dehydrating process.
Ingredients: Oil
The addition of oil helps keep these crackers soft in the oven, and helps them from becoming absolutely rock hard in the dehydrator. It also contributes to the complex flavors present in this recipe, so choose your oil depending on personal preference.
Baking Method
This recipe uses both a conventional oven and a dehydrator. This method contributes to a unique style and texture. The end result is more like a crunchy, flavorful bread than a thin and crispy cracker.
Fruit and Nut Crackers
Course: Dessert, Snack, SideCuisine: UniversalDifficulty: Beginner20
minutes40-50
minutes8-12
hours90
crackersFruit and nut crackers are a snack or appetizer that can be made with a variety of combinations of dried fruits and nuts. The blend of sweet and savory elements in fruit and nut crackers makes them versatile and suitable for pairing with cheese, spreads, or enjoying on their own as a flavorful and satisfying snack.
Ingredients
- Main Dough
1 1/3 cups sourdough starter (active or discard, about 300 g)
3 cups milk (or water, 690-720 g)
1/3 cup honey (120 g)
1/3 cup oil (80 g)
6 1/2 cups all-purpose flour (775 g)
2 tbsp baking powder (20 g)
1 tbsp salt (15 g)
Optional Spice Blend
8-9 cups choice blend of dried fruit + chopped nuts
- Optional Spice Blend
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp ground cloves
- Example Dried Fruit + Nut Blend
2 cups chopped pecans
2 cups chopped walnuts
1 1/2 cups gold raisins
1 1/2 cups dried cranberries
1 1/2 cups dried cherries
Directions
Preheat oven to 375 F; grease lasagna trio pan.
Combine starter, milk, honey, and oil in a (very) large bowl.
In a medium bowl, combine flour, baking powder, salt, and optional spice blend.
In a third, large bowl, combine your choice blend of dried fruit + chopped nuts.
Add flour mixture to liquid mixture; mix until combined.
Stir in the dried fruit + chopped nut blend.
Divide equally into the three sections of the lasagna trio pan.
Bake in preheated, 375 F, oven for 40-50 minutes, until a toothpick inserted comes out clean, or the mixture temps between 190-200 F.
Allow to cool completely, then wrap in plastic wrap and let them sit on the counter until the next day. (Alternatively, these loaves are delicious straight out of the oven.)
The next day, unwrap the loaves and slice into ⅛-¼ inch thick slices.
Place the slices on the rack of a dehydrator tray and dehydrate at 125-135 F for 8-12 hours (depending on thickness and temperature). Alternatively, you could bake these in your oven at the lowest setting until fully dry.
Allow to cool completely, then store and enjoy!
How to store: Make sure the crackers are cooled and that there is no moisture. These will store in an airtight container on the counter long-term, though they have never lasted more than 7-10 days in my home.
Watch the Video
Notes
- Special equipment links can be found below the recipe card.
- If you don’t own a lasagna trio pan and still want to make these crackers, this recipe can be cut down to accommodate mini loaf pans. These adjustments can be found below the recipe card.
- Sometimes I weigh certain ingredients and not others. This being the second video I published, I was not as particular about consistency as I am now. I have adjusted the ingredients in this recipe to include 100% volume measurements.
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Special Equipment and Modifications
Special Equipment Links:
Ingredient Modifications for Mini Loaf Pans:
Main Dough
- ½ cup starter (active or discard, about 100 g)
- 1 cup milk (or water, about 240 g)
- 1.5 tbsp honey (40 g)
- 1.5 tbsp oil (27 g)
- 2 cups all-purpose flour (240 g)
- 2 tsp baking powder (7 g)
- 1 tsp salt (5 g)
- Optional Spice Blend
- 2 ½-3 cups choice blend of dried fruit + nuts
Optional Spice Blend
- ¾ tsp cinnamon
- ½ tsp ginger
- ¼ tsp nutmeg
- ¼ tsp cloves
Example Dried Fruit + Nut Blend
- ¾ cup chopped pecans
- ¾ cup walnuts
- ½ cup gold raisins
- ½ cup cranberries
- ½ cup dried cherries
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