Fruit & Nut Crispbread

Written By Emily Reynolds

Makes approximately 8 mini loaves (8-10 pieces per loaf)

Stage one: 10-15 minutes prep, 25-30 minutes bake time

3 hours (or overnight) freezing

Stage two: 5 minutes prep, 15- 20 minutes bake time.

Ingredients

1 1/2 cups (235g) Self-raising wholemeal flour

1 tsp (9g) bicarbonate of soda

1/2 cup (170g) honey

1 1/2 cup (375ml) water - room temperature

1/2 cup (60g) nuts, roughly chopped (my favourites to use are waluts or almonds)

1/3 cup (60g) seeds (I use pepitas and sunflower seeds)

1 cup (150g) dried fruit (I love using dried figs, dates or cranberries)

Mini Loaf pan (15.7 x 8.5cm), silicone mini loaf pan, or cupcake tray.

Method

  • Preheat oven to 160 degrees Celsius.

  • Prepare mini-loaf pans. I usually just oil them, by brushing them with canola oil.

  • Mix together all ingredients. Mixture will be very runny and wet, fill tins about 3/4 full.

  • Bake 25-30 minutes until edges start to shrink way from the side of the tins.

  • Let sit in tin for 5-10 minutes then turn out to cool. When cool wrap loaves to freeze for 3-4 hours. I usually either wrap in cling wrap or place into a ziplock bag.

  • When ready to bake preheat oven 160 degrees celcius.

  • Remove loaves you wish to bake from freezer (i find i only need to bake 3-4 at a time. Unwrap and using a sharp knife thinly slice (roughly 3mm thick).

  • Place on a lined baking tray and bake 10 minutes, flip over crackers and bake a further 5-10 minutes. remove from oven, they will still be a little soft - Cool on tray (they will crisp up as they cool). If some are still soft after they have cooled I bake them for a further 5-10 minutes. This will always depend on how thick the crispbreads are when sliced.

  • Store in an airtight container for up to 4 weeks. if they start to soften pop them back in oven at 160 degrees Celsius for a few minutes. Loaves will keep in freezer wrapped for 3 months.

Emily Reynolds