Fruit and Nut Crisps
Upgrade your next cheese board with these easy to make Fruit and Nut Crisps!
1 cup flour
1 tsp. baking soda
½ tsp. salt
½ tsp. cinnamon
¼ tsp. nutmeg
⅛ tsp. ginger
⅛ tsp. allspice
1½ tsp. dried rosemary
½ cup dried cranberries
⅓ cup pecans, roughly chopped
¼ cup rolled oats
1 cup canned coconut milk
¼ cup honey
Preheat oven to 350°F and grease two 5¾"x3¼" loaf pans using non-stick spray.
In a medium bowl combine the flour, baking soda, salt and spices. Then add the rosemary and dried cranberries, stirring until combined.
Toast the pecans and oats in a pan over medium heat, stirring occasionally, until fragrant, for about 5 minutes. Let cool slightly and then add the toasted pecans and oats to flour mixture.
In a small bowl, combine the coconut milk and honey then add add to the dry mixture and stir until just combined.
Pour batter into the prepared pans and bake for 30 minutes or until a toothpick inserted into the center comes out clean. Remove pans from the oven and turn out loaves onto a wire rack. Once cool, wrap in plastic and freeze for at least 2 hours or until fully frozen.
When you're ready to bake the crisps, preheat oven to 300°F and line a baking sheet with parchment paper.
Remove loaves from the freezer and cut loaves crosswise into ⅛"-thick pieces using a serrated knife. Transfer to the prepared baking sheet.
Bake crisps for 28-30 minutes, rotating sheet halfway through, until browned and dry.
Recipe notes: store crisps in an airtight container at room temperature.
