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Gourmet Fruit and Nut Crisps

Sue Lau
Prep Time 20 mins
Cook Time 1 hr
resting time 14 mins
Servings 6 dozen


  • 1/2 cup golden flaxseed meal
  • 1/4 cup roasted sesame seeds
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 5 ounces pitted dates
  • 1 ounce dried cranberries
  • 1/4 cup brown sugar
  • 1/4 cup olive oil
  • 1 cup whole wheat flour
  • 1/2 cup sliced almonds
  • 1/4 cup honey
  • 3/4 cup old-fashioned oats
  • 1 cup water


  • Preheat oven to 350F.
  • Pulse the dates and cranberries in a food processor until very finely chopped (or do by hand).
  • Combine ingredients in a mixing bowl and let rest 15 minutes.
  • Grease or spray a large nonstick jelly roll pan (14"x20").
  • Spread the dough into the pan evenly, using waxed paper pieces to coax it to spread very thin since the dough is quite sticky.
  • Bake dough for 12 minutes at 350 then remove from oven.
  • Reduce the oven temp to 250F.
  • Cut sheet into 6 dozen pieces (or however big you like) then use a spatula to lift them onto a couple other baking sheets and allow them to be separated.
  • Bake crisps an additional 45 minutes or so or until crisp, then allow to cool completely to crisp a tiny bit more.
  • Store in an airtight container.


Note: if moisture gets to them from your container after a few days and they aren't as crisp anymore, I find that placing them in a low oven or a dehydrator for awhile will crisp them right back up.
From the kitchen of palatablepastime.com