Cranberry Hazelnut Crackers

5 from 2 votes

These Cranberry Hazelnut Crackers are loaded with dried cranberries, hazelnuts, and seeds. Great eaten on their own, but even better with cheese!

Prep Time25

Cook Time55

Cooling Time2

Total Time3 20

Course: Appetizer, Snacks

Cuisine: American, Universal

Keyword: Appetizer, crackers, cranberry, hazlenut, snack, vegetarian

Servings: crackers

Calories: 56kcal

Author: Carissa Serink

Equipment

Ingredients

2 cups whole wheat flour
2 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk or use plain kefir, plain yogurt, plain Greek yogurt and milk, or dried buttermilk powder
1/4 cup brown sugar
1/4 cup honey
1 cup dried cranberries see note
3/4 cup whole hazelnuts see note
1/2 cup roasted pumpkin seeds (or replace with sunflower seeds)
1/4 cup sesame seeds
1/4 cup flaxseed ground
2 Tablespoons shredded Parmesan cheese
2 Tablespoons fresh rosemary If you don't have any fresh rosemary, use 3/4 teaspoon of dried rosemary instead

Instructions

Preheat oven to 350°F and grease two 8.5x4.5" or 8x4" loaf pans with cooking oil.
Stir together 2 cups whole wheat flour, 2 teaspoon baking soda, and 1 teaspoon salt in a large bowl. In a small bowl or large measuring cup, stir together 2 cups buttermilk, 1/4 cup brown sugar, and 1/4 cup honey together. Stir the buttermilk mixture into flour mixture until just combined.
Add 1 cup dried cranberries, 3/4 cup whole hazelnuts, 1/2 cup roasted pumpkin seeds, 1/4 cup sesame seeds, 1/4 cup flaxseed (ground), 2 Tablespoons shredded Parmesan cheese, and 2 Tablespoons fresh rosemary and stir until just incorporated.
Pour batter into prepared loaf pans. Bake until a toothpick comes out clean, about 35 minutes. Cool slightly in pans, about 5 minutes.
Remove loaves from pans and allow to cool completely on a wire rack, several hours or overnight.
Preheat oven to 350°F. Slice loaves very thinly (about 1/8" or 3mm) using a sharp, serrated knife. Spread slices in a single layer on an ungreased baking sheet. Bake for 15 minutes, then flip and bake until almost completely crisp (crackers will continue to dry and crisp while cooling). Cool on a wire rack then store in an airtight container or bag.

Notes

You can use the dried fruit or nuts of your choice. Dried fruit options might include raisins, dates, dried apricots (chopped), olives, figs or dried cherries. Nut options might include pecans or almonds.

Nutrition