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Seeded Apricot and Pecan Crackers

Seeded Apricot and Pecan Crackers


  • 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


  1. Preheat oven to 325 degrees F.
  2. Butter an 8-inch square baking dish and line 2 rimmed baking sheets with parchment.
  3. Whisk together flours, baking powder, and salt in a bowl.
  4. Add apricots, pecans, pumpkin seeds, hemp seeds, sesame seeds, and sugar and stir to combine.
  5. Add the yogurt and milk and stir until the batter comes together.
  6. Pour batter into prepared baking dish and bake until toothpick comes out clean, 35 to 45 minutes.
  7. Let cool for 15 minutes and then remove cake from pan to cool completely.
  8. Using a long serrated knife, cut the edges of all four sides of the cake and discard.
  9. Cut the cake into quarters through the middle.
  10. Working with one quarter at a time, thinly slice into crackers.
  11. 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.
  12. Transfer to a wire rack to cool completely.


  • Recipe provided by Charlyne Mattox, author of Cooking with Seeds.

Nutrition Information

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


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