Homemade Fruit And Nut Crisps + Za’Atar Whipped Feta

These homemade fruit and nut crisps are so easy and way more affordable than store-bought! They are great on a cheese board, charcuterie platter, or spread with whipped feta. Plus, they're customizable so you can make them with all of your favorite nuts and dried fruits!

Author: Sunday Table

Meal Type: Eggs Free

Cuisine: American

Difficulty: HARD

Prep. Time: 20 minutes

Cook Time: 1 hour 10 minutes

Total Time: 1 hour 30 minutes

Servings: 12 Servings

Calories: 233 kcal per serving

Ingredients

1 cup - all-purpose flour
½ tsp - baking soda
½ tsp - salt
½ cup - dried fruit
½ cup - nuts of choice
¼ cup - seeds of choice
2 tablespoons - oats
2 tablespoons - brown sugar
1 cup - whole milk
2 tablespoons - maple syrup or honey
fresh herbs and/or spices
4 ounces - feta
4 ounces - cream cheese
1 clove - garlic
½ tbsp - za’atar
1 tbsp - parsley
½ tbsp - oregano
1 tbsp - lemon juice
1 tsp - lemon zest
3 tablespoons - olive oil
black pepper

Instructions

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.
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!

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