Fruity Seedy Crackers Gluten free

 

Fruity Seedy Crackers

Gluten-free • Naturally sweetened • No buckwheat allowed

Ingredients

Dry Mix

1 cup brown rice flour (120g)
1/2 cup oat flour (60g)
1/2 cup tapioca flour (60g)
1/4 cup potato starch or corn starch (30g)
2 tsp baking soda
1 tsp kosher salt
2 tbsp fresh thyme, chopped (or 1 tsp dried)

Fruit & Seed Mix-ins

1 1/2 cups dried figs, chopped
1/2 cup raisins
1 cup pistachios, chopped
1/4  cup sunflower seeds
1/4 cup pepitas
1/4 cup sesame seeds
2 tbsp poppy seeds (optional but delightful)

Wet Ingredients

1 cup whole milk
3/4 cup plain Greek yogurt
1 egg white, lightly beaten
1/3 cup honey (adjust to taste)

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Instructions

Preheat oven to 350°F 

Line two loaf pans with parchment paper or grease lightly.

In a large mixing bowl, whisk together the flours, starches, baking soda, salt, and thyme.

Add all the fruit, nuts, and seeds to the dry mix and toss to coat.

In a separate bowl, combine milk, yogurt, honey, and egg white. 

Whisk until smooth.

Pour the wet mixture into the dry, stirring until just combined. 

The batter will be thick.
Divide evenly between the two pans. Smooth the tops with a spatula.

Bake for 30–35 minutes until golden and a toothpick comes out clean.

Let the loaves cool fully, then freeze for 1 hour (this helps with slicing).

Using a sharp serrated knife, slice very thinly (about ⅛-inch).

Lay slices flat on parchment-lined baking sheets.

Bake at 300°F (150°C) for 15–20 minutes per side until dry and crisp.
Let cool completely. Store in an airtight container.

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Notes

Use dried apricots, cherries, or dates if you’re out of figs/raisins.
Swap pistachios for walnuts, almonds, or pecans—whatever you've got.
These keep beautifully for a couple of weeks (if they last that long).