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Homemade Fruit and Nuts Crisps + Za’atar Whipped Feta

Yields8 ServingsPrep Time20 minsCook Time1 hr 10 minsTotal Time1 hr 30 mins

Fruit and Nut Crisps
 1 cup all-purpose flour
 ½ tsp baking soda
 ½ tsp salt
 ½ cup dried fruit, roughly chopped if large (cranberries, raisins, blueberries, apricots, etc.)
 ½ cup nuts of choice (pecans, walnuts, hazelnuts, pistachios, etc.)
 ¼ cup seeds of choice (sunflower, pumpkin, poppy, sesame, etc.)
 2 tbsp oats (optional)
 2 tbsp brown sugar
 1 cup whole milk
 2 tbsp maple syrup or honey
 Fresh herbs and/or spices to taste (rosemary, thyme, cinnamon, allspice, orange zest, etc.)
Za'atar Whipped Feta
 4 oz feta, crumbled
 4 oz cream cheese, softened
 1 clove garlic, minced
 ½ tbsp za'atar
 1 tbsp parsley, chopped
 ½ tbsp oregano
 1 tbsp lemon juice
 1 tsp lemon zest
 3 tbsp olive oil + more for drizzling
 Black pepper, to taste
Fruit and Nut Crisps

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 4x2.5x1.5 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 Facts

Servings 8