Homemade Fruit & Nut Crisps

Here at Cherryvale Farms, we love a nice plate of cheese and crackers. Simple to throw together, and a perfectly acceptable offering for unexpected guests or late-night munchies. Some of our favorite local cheeses include local Bay Area favorites like Humboldt Fog by Cypress Grove Cheese or Mt Tam from Cowgirl Creamery. Such big name cheeses (with a fan club to match) deserve a cracker worth pairing.

Enter: homemade fruit and nut crisps. Basically a homemade version of Raincoast Crisps because, let's face it, $7+ for a box of crackers isn't really in our weekly food budget.

raincoast crispsI would say this is probably my favorite make-it-don't-buy-it recipe. These crackers are a spot on intimation of the store bought version and they last for weeks in a sealed kitchen container....that is, if they don't get gobbled up first!

Fruit & Nut Crisp Crackers

Original recipe by Dinner With Julie. Makes about 8 dozen crackers.

  • 2 cups flour
  • 2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 cups buttermilk
  • 1/4 cup brown sugar
  • 1/4 cup honey
  • 1 cup raisins
  • 1/2 cup chopped pecans
  • 1/2 cup roasted pumpkin seeds (optional)
  • 1/4 cup sesame seeds
  • 1/4 cup flax seed, ground
  • 1 Tbsp. chopped fresh rosemary

Preheat oven to 350° F.

In a large bowl, stir together the flour, baking soda and salt. Add the buttermilk, brown sugar and honey and stir a few strokes. Add the raisins, pecans, pumpkin seeds, sesame seeds, flax seed and rosemary and stir just until blended.

Pour the batter into two 8”x4” loaf pans that have been sprayed with nonstick spray. Bake for about 35 minutes, until golden and springy to the touch. Remove from the pans and cool on a wire rack.

The cooler the bread, the easier it is to slice really thin. You can leave it until the next day or pop it in the freezer. Slice the loaves as thin as you can and place the slices in a single layer on an ungreased cookie sheet. (I like to slice and bake one loaf and pop the other in the freezer for another day.) Reduce the oven heat 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.