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+ servings

Homemade Fruit and Nuts Crisps + Za'atar Whipped Feta

Prep Time 20 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 30 mins
Servings 8

Ingredients
  

Fruit and Nut Crisps

  • 1 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup dried fruit, roughly chopped if large (cranberries, raisins, blueberries, apricots, etc.)
  • 1/2 cup nuts of choice (pecans, walnuts, hazelnuts, pistachios, etc.)
  • 1/4 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
  • 1/2 tbsp za'atar
  • 1 tbsp parsley, chopped
  • 1/2 tbsp oregano
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 3 tbsp olive oil + more for drizzling
  • Black pepper, to taste

Instructions
 

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!
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