Seeded Apricot and Pecan Crackers
Liven up your tried-and-true cheese plate with this fruity and crunchy homemade alternative. Three kinds of seeds plus dried apricots and pecans meet to create a delicious standalone cracker that also pairs perfectly with your favorite spread or accouterment.
- Unsalted butter, for baking dish
- 1 cup all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- 2 teaspoons kosher salt
- 1 cup dried apricots
- 3/4 cup pecans, chopped
- 1/2 hulled pumpkin seeds
- 1/4 cup hemp seeds
- 1/4 cup hulled sesame seeds
- 2 tablespoons dark-brown sugar
- 1 cup full-fat vanilla yogurt
- 1 cup whole milk
- Preheat oven to 325 degrees F.
- Butter an 8-inch square baking dish and line 2 rimmed baking sheets with parchment.
- Whisk together flours, baking powder, and salt in a bowl.
- Add apricots, pecans, pumpkin seeds, hemp seeds, sesame seeds, and sugar and stir to combine.
- Add the yogurt and milk and stir until the batter comes together.
- Pour batter into prepared baking dish and bake until toothpick comes out clean, 35 to 45 minutes.
- Let cool for 15 minutes and then remove cake from pan to cool completely.
- Using a long serrated knife, cut the edges of all four sides of the cake and discard.
- Cut the cake into quarters through the middle.
- Working with one quarter at a time, thinly slice into crackers.
- Transfer to the prepared baking sheets and bake, in 2 batches if necessary, rotating the pans and flipping crackers halfway thru, until browned and crisped, 20 to 30 minutes.
- Transfer to a wire rack to cool completely.
- Recipe provided by Charlyne Mattox, author of Cooking with Seeds.
Per serving: 60 kcal cal., 3 g fat (0.5 g sat. fat), 70 mg sodium, 1 g fiber, 3 g sugar, 2 g pro.. Percent Daily Values are based on a 2,000 calorie diet