Apricot and Pistachio Crackers
Ingredients
1/2 cup white organic spelt flour
1/2 cup organic whole wheat flour
1 1/2 tsp kosher salt
1 tsp baking soda
1/4 tsp ground ginger
1/8 tsp ground nutmeg
1 tsp fresh thyme, finely chopped
1 cup pistachios, chopped
1 cup dried apricots, chopped
1/4 cup pumpkin seeds
Zest of 1 lemon
1 1/4 cups milk (of choice; whole milk used)
Method
Preheat the oven to 350°F and grease two 5 1/2" x 3" loaf pans with avocado oil or another neutral oil.
In a large bowl, whisk together the flours, salt, baking soda, ginger, nutmeg, and thyme until well combined. Add the pistachios, apricots, pumpkin seeds, and lemon zest and mix to distribute evenly. Pour in the milk and gently fold until just combined. The batter will be slightly wet—this is normal.
Place the loaf pans on the middle rack of the oven and bake for 25–30 minutes, until the tops are lightly golden and a toothpick or cake tester inserted into the center comes out clean.
Remove the loaves from the oven and turn them out onto a wire rack to cool completely. Once cooled, wrap tightly in plastic wrap and place in the freezer for at least 6 hours before continuing.
Preheat the oven to 300°F and line a large sheet pan with a wire rack. Remove one loaf at a time from the freezer and, using a serrated bread knife, slice into thin crackers. You should get about 25–28 crackers per loaf.
Arrange the slices in a single layer on the wire rack and bake at 300°F for 25 minutes, until dried and crisp. Remove from the oven and allow the crackers to cool completely—they may feel slightly soft at first but will crisp as they cool.
Store in an airtight container in a cool, dark place. Serve with your favorite cheese and pâté. Enjoy!
NotesA Note on Freezing
You can keep the loaves tightly wrapped in the freezer for up to 3 months and bake off as needed for peak freshness.
Equipment
The loaf tins I use are from Williams Sonoma. They are nonstick and work exceptionally well for this recipe and for mini loaf cakes. I’ll link them here! CLICK FOR LINK
