Homemade Fruit And Nut Crisps + Za’Atar Whipped Feta

Homemade Fruit And Nut Crisps + Za’Atar Whipped Feta cover

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Homemade Fruit And Nut Crisps + Za’Atar Whipped Feta

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Ingredients

Warning0 allergens identified

Homemade Fruit And Nut Crisps + Za’Atar Whipped Feta

Fruit and Nut Crisps

1 cup all-purpose flour

½ tsp baking soda

½ tsp salt

½ cup dried fruit(cranberries, raisins, blueberries, apricots, etc.) roughly chopped if large

½ cup nuts of choice(pecans, walnuts, hazelnuts, pistachios, etc.)

¼ cup seeds of choice (sunflower, pumpkin, poppy, sesame, etc.)

2 tablespoons oats(optional)

2 tablespoons brown sugar

1 cup whole milk

2 tablespoons maple syrup or honey

fresh herbs and/or spices(rosemary, thyme, cinnamon, allspice, orange zest, etc.)

Za’atar Whipped Feta

4 ounces fetacrumbled

4 ounces cream cheesesoftened

1 clove garlicminced

½ tbsp za’atar

1 tbsp parsleychopped

½ tbsp oregano

1 tbsp lemon juice

1 tsp lemon zest

3 tablespoons olive oil add more for drizzling

black pepperto taste

Preheat the oven to 350° F. Grease and line a loaf pan (or multiple small loaf pans) with parchment paper. I used both a 9x5x2.5 loaf pan and four 4×2.5×1.5 pans for my crisps. I think I preferred the shape and size of the 9x5x2.5!

In a medium-sized bowl, stir together the flour, baking soda, salt, dried fruit, nuts, seeds, oats, brown sugar, and any spices/herbs. Add the milk and maple syrup/honey, and stir until just mixed. It will look kind of like pancake batter.

Pour the mixture into your loaf pan. Bake for 18-24 minutes, until an inserted toothpick comes out clean. Let cool to room temperature on a cooling rack. Place the loaf(ves) in an air-tight container, and freeze for at least 1 hour (or up to 3 months!).

Once you’re ready to bake the crackers, preheat your oven to 250° F, remove the loaf(ves) from the freezer, and let them sit for about 15 minutes. Then, use a very sharp serrated knife to cut the crackers into 1/8” slices.

Place the crackers on a sheet pan (two if necessary). It’s ok to cram them in, they won’t expand or anything! Bake them for about 15-20 minutes, until a light golden brown. Flip the crackers, and bake them for another 15-20 minutes. They should be firm, slightly crisp, and a nice golden brown when finished. *(I also tried a method where I baked them at 400° F for about 8 minutes per side, but they cooked unevenly – I would definitely recommend the low and slow method).*

Let the crackers cool completely. They should make a “snap” sound when you break them. (If not, just throw them in the oven at 250° F for another few minutes!) Store the cooled crisps in an airtight container for a couple of weeks, or store them in the freezer for up to 3 months.

Za’Atar Whipped Feta

In the bowl of a stand mixer, combine all of the ingredients. Beat the mixture on medium-high for about 5 minutes, until light and fluffy. Place the mixture in a bowl, and drizzle with good olive oil. Enjoy!

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Toast Your Nuts and Seeds First 🥜
Lightly toast nuts and seeds in a dry skillet for 2-3 minutes before adding to the dough to intensify their flavor and ensure they remain crispy rather than soggy after baking.
Chill Dough Before Cutting 🧊
Refrigerate the dough for at least 30 minutes before rolling and cutting to prevent spreading during baking and achieve clean, defined crisp edges with optimal texture.
Balance Acidity in Za'Atar Whipped Feta ⚖️
Start with 1 teaspoon of lemon juice and add gradually while tasting—too much acid can break the feta's creamy texture, so restraint yields the silkiest consistency.
Chop Dried Fruit Uniformly ✂️
Cut all dried fruits into similar-sized pieces to ensure even distribution throughout the dough and consistent texture in every bite of the finished crisp.
Use Parchment and Rotate Trays 📄
Bake on parchment paper and rotate your baking sheet halfway through cooking to guarantee even browning and prevent burning on one side, resulting in uniformly golden crisps.