Fruit Seed and Nut Crackers


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Fruit Seed and Nut Crackers are customizable, easy, crunchy & healthy! They begin as a loaf of hearty and dense bread, made with sunflower and flax seeds, raisins, and a variety of nuts.

Fruit Seed and Nut Crackers

I’m a major fan of crackers of any sort. Except really expensive ones.

Rather than fork over big bucks for a tiny package of gourmet crackers, I decided to make my own.

It’s been nearly three years since I posted my last cracker recipe for imitation Mary’s Crackers when those crackers were all the rage. I kept those vegan, gluten-free, and they’re made from seeds only. I got sick of paying $4.99 for a box I could eat in a day and necessity was the mother of invention. It’s a customizable recipe that can be taken sweet or savory, mild or wild, based on preferences.

Today’s crackers are also customizable. Choose your favorite dried fruit, seeds, nuts, and mix-and-match with what you have on hand. Make them sweet, savory, spicy, a mix of sweet ‘n savory and have fun.

The crackers start out by making a loaf of quickbread, letting it cool, slicing it very thinly, and then baking the slices until crispy. This two-step baking process is the secret to getting homemade crackers really crispy. In the past, no matter how thinly I rolled the dough, or how long I baked or dehydrated them, they never got as crisp as I hoped. Problem solved.

Fruit Seed and Nut Crackers

The bread comes together with one bowl, by hand, in minutes and is so good on it’s own that I almost didn’t want to bake it into crackers. Based on how easy and fabulous it is, I am definitely going to use this recipe for snack-bread and toast.

To make the bread, I combined two cups of flour with brown sugar, honey, a bit of molasses, baking soda, and then poured two cups of buttermilk over the top. I used one cup each of bread flour and whole wheat flour. I suggest not using more than half the total amount of flour as whole wheat since it’s trickier to get all whole wheat bread to rise, even as a quickbread.

Stir until the batter has just combined and it’ll be both lumpy and fluffy. Buttermilk is such a workhorse when it comes to fluffing up bread batter.

Fruit Seed and Nut Crackers

Now add the add-ins. I find 1 cup of dried fruit, 1 cup of small seeds, and up to one-half cup nuts is a nice balance.

For the dried fruit, I exclusively used raisins. Try cranberries, craisins, figs, dates, dried cherries, apricots, dried blueberries, or your favorite dried fruit.

For the small seeds, I used three-quarters cup roasted salted sunflower seeds and one-quarter cup whole roasted flax seeds. I wouldn’t use ground flax as it will thicken and bulk the batter, which isn’t what I wanted; I wanted the texture and flavor. I would also stay away from chia seeds for this reason. Try sesame seeds, pepitas, millet, pine nuts, or puffed amaranth.

For the nuts, I used one-third cup total, and it was mostly whole roasted salted almonds, with a few cashews and filberts that were lingering in the bottom of a can of mixed nuts. Try macadamia, peanuts, walnuts, or pecans.

Optionally add spices and seasonings based on the direction you’re going, from sweet to savory to spicy to herby. Cinnamon, cardamon, nutmeg, and ginger; to garlic, curry, onion, cayenne, chili powder, or chipotle. Fresh rosemary, basil, oregano, thyme, or dill. Because of the saltiness in the buttermilk, coupled with the salt in the add-ins, I omitted salting the batter. You could always sprinkle coarse sea salt on after baking if desired.

Fruit Seed and Nut Crackers

After folding in the add-ins, transfer batter to a sprayed 9-by-5-inch loaf pan or two 8-by-4-inch pans. Based on the volume of batter I had, I baked it in one 9×5 pan but would opt for two 8×4’s next time. If you’re adding significantly more add-ins than the 1 cup/1 cup/half-cup, use two pans. My loaf rose within one-quarter inch of the top of the pan while baking, and for a minute I thought there was going to be an overflow situation, but all was well. Also, with baking in one pan you run the risk of the outside getting too dark before the inside cooks through because this is a dense and well-stuffed batter that takes longer than typical breads to fully cook through.

Bake for 45 to 60 minutes in one loaf pan, or less if using two pans, or until a toothpick comes out clean. In order for my loaf to cook through in the middle, I had to bake it for one hour, and the top and sides did get pretty browned, even with tenting it with foil in the back half of baking. However, this is a rare situation where overbaking isn’t a bad thing because you’re going to slice the bread and bake it again to turn it into crackers.

Fruit Seed and Nut Crackers

Allow the bread to cool for at least four hours, or overnight, or even let it linger for a couple days. When the time comes to slice it, you want cool, firm bread, which is the easiest to work with in order to slice it very thinly. Place the loaf in the freezer for an hour or so in advance of slicing it, which will help it firm up. Don’t let it freeze solid, which will make slicing impossible, just chill it well. Slice the bread with an uber-sharp serrated knife, creating slices as thin as possible. Using a mandolin is an option, but the last time I used one I almost lost the top quarter inch of skin on my thumb and I’ve been gun-shy ever since. Plus with the weight of the loaf and how you’d have to slide it on the mandolin, you’d really have to be quite skilled with the finger-shaver in order to attempt it.

I made thirty slices and they’re about one-eighth inch thick. Some are thinner, some are thicker, and sometimes my knife would hit a big nut or a raisin and the slice would get a little too thin or too thick in a patch but these are artisan crackers. Homemade isn’t always uniform and therein lies the beauty.

Transfer the slices to parchment or Silpat-lined baking sheets, arranged as closely as possible without touching. I fit 12 slices per sheet. Bake them for about 30 to 45 minutes at 300F, or until they’re nice and crispy, flipping them over a few times. Note that the bread as a whole loaf bakes at 350F, but after slicing it, use a 300F oven. I baked the slices 15 minutes, flipped; baked for 15 minutes, flipped; baked for 15 minutes and they were done. Baking time is highly dependent on the add-ins used, the thickness of the slices, and personal preference.

Fruit Seed and Nut Crackers

They’ll keep in an airtight container for up to week or so, but may lose some crispiness if you live in a humid climate or as time passes. However in San Diego, they were as crisp on day 7 as they were on day 1; actually more so since the air here served to dry them out even more. This is bad for cookies, great for crackers.

Since I’m a texture fanatic, the crunchy sunflower seeds, the medley of nuts, chewy raisins, the tiny flax seeds, all lend a ridiculous amount of flavor, texture, and snappy crunch. The saltier seeds and nuts, against the sweeter raisins, brown sugar, and gentle sweetness from the honey was a beloved salty-and-sweet combo.

Although the molasses wasn’t distinctly noticeable, it always adds depth of flavor, fullness, and richness to anything it touches. Here is also serve to give the crackers a deep, earthy, ruddy brown color, which make them look infinitely healthier than a white Saltine.

In this application, I enjoyed the nuts and they provide richness, protein, healthy fat, and give these crackers some oomph. If you could ever get full from eating crackers, these are how.

Fruit Seed and Nut Crackers

They’re a perfect vehicle on which to spread jam, jelly, Hot Pepper JellyHomemade Peanut Butter, Homemade Cookie Butter, Chocolate Coconut Cashew Butter, or any favorite dip from Guacamole to Hummus.

Top them with a slice of cheese, a smear of cream cheese or goat cheese. I made a batch of Creamy Tomato Soup and had a little soup with my crackers.

They’re exceedingly crispy and crunchy. I baked the slices for about 45 minutes, and probably should have stopped after 30 but in the past, I’ve unintentionally under-baked crackers and wound up with something in between bread and crackers. Too hard to be bread, but too soft to be crackers, and not at all satisfying so I baked these until I knew they were good and cripsy. You can hear the crunching sounds a mile a way.

For a homemade cracker, especially one loaded with nuts, seeds, raisins, and that started out as a heavy, dense quickbread, the crackers are quite light. I’ve never been able to get homemade crackers as light and I attribute that to the baking soda, buttermilk, and two-fold baking process.

Fruit Seed and Nut Crackers

Thirty large crackers made for just a few bucks renders them a tiny fraction of the price of storebought. I used what I found in the Trader Joe’s seeds, nuts, and dried fruit aisle; as well as what I had on hand.  nd in the process, I cleared out some odds and ends. If you choose to use organic dried mulberries, macadamia nuts, pine nuts, and artisan roasted pepitas, seasoned with a few saffron threads, your cost will be significantly more. No matter what you use, they’re going to likely be tastier and healthier than storebought.

I can’t wait to try these with umpteen different add-in and flavor combinations and until then, if you hear crunching sounds a few states over, you know where it’s coming from.

Fruit Seed and Nut Crackers

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Yield: 30

Fruit, Seed and Nut Crackers

Fruit, Seed and Nut Crackers

Now you can stop buying overpriced store-bought crackers. These crackers are customizable, easy, crunchy & healthy! They begin as a loaf of hearty and dense bread, made with sunflower and flax seeds, raisins, and a variety of nuts. The loaf is baked for about an hour, allowed to cool, and is sliced very thinly. Bake the slices for about a half hour or until they crisp up, and viola, you have thin, crispy, crunchy crackers, loaded with texture and flavor. The choices are limitless from what kinds of seeds, nuts, dried fruit, seasonings, and spices used to flavor them, with some optional suggestions noted. Because of the dried fruit, seeds, and nuts which provide protein, healthy fats, and fiber, the crackers are both filling and healthy.

Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours


  • 2 cups flour (I used 1 cup bread, 1 cup whole wheat; don't use more than 50% whole wheat or rising could be effected)
  • 2 teaspoons baking soda
  • 1/4 cup light brown sugar, packed
  • 1/4 cup honey
  • 1 tablespoon molasses, optional but recommended
  • salt, optional and to taste (buttermilk is salty and most add-ins are salted, so you may wish to omit)
  • 2 cups buttermilk
  • 1 cup dried fruit (I used raisins)
  • 1 cup small seeds (I used 3/4 cup roasted salted sunflower seeds and 1/4 cup whole roasted flax seeds)
  • 1/4 cup to 1/2 cup nuts (I used 1/3 cup of mostly almonds, with a few cashews and walnuts)
  • optional herbs and seasonings - from cinnamon to curry, garlic powder to ginger; try fresh herbs including basil, thyme, oregano, or rosemary


  1. Preheat oven to 350F. Spray a 9-by-5-inch loaf pan or two 8-by-4-inch loaf pans with cooking spray; set aside. Note that my batter was just barely contained in a 9-by-5-inch loaf pan while baking. If using considerably more add-ins than the 1 cup-1 cup-1/2 cup as detailed above, bake as two 8-by-4-inch loaves, and reduce baking time accordingly.
  2. In a large mixing bowl, combine the flour(s), baking soda, brown sugar, honey, molasses, optional salt. Pour the buttermilk over the top and stir by hand until combined, about one. Batter will be both fluffy and a bit lumpy. Add the dried fruit, small seeds, nuts, optional herbs and seasonings, and fold to incorporate. Transfer batter to prepared pan(s) and bake for 45 to 60 minutes (for 1 pan, less for 2 pans), or until a toothpick inserted in the center comes out clean. Make sure loaf is really done; it's deceiving and will seem like it's done but it's dense and can fool you. If loaf is browning faster on the top before center is cooking through, cover with foil in the second half of baking. Slight overbaking is okay because bread will be sliced and baked again to dry it out more.
  3. Allow bread to cool for at least 4 hours, overnight, or for a few days before slicing it thinly. Prior to slicing it, putting loaf in the freezer for about an hour or until very cold but not frozen will help you to slice it thinner. Slice bread with a very sharp serrated knife, as thinly as possible; using a mandolin is an option if you're skilled with it.
  4. Place slices edge to edge without touching on Silpat- or parchment-lined trays; I fit 12 slices per tray. Bake slices at 300F for about 30 to 45 minutes, or until crispy and crunchy, flipping them over a few times through baking (I baked 15 minutes, flipped. Baked 15 more, flipped; repeated until crispy). Baking times will vary widely; as short as 30 minutes or longer than 1 hour, based on thickness of slices, add-ins used, climate, personal preferences. Very thin slices will bake up much faster so keep an eye on them. Crackers firm up more as they cool. Allow crisps to cool on trays for a few minutes and serve. Crackers will keep for up to 1 week in an airtight container or ziptop food storage bag, but may loose some crispness as time passes, especially if you live in a humid climate.
  5. Serve with jam, jelly, nut butter, a favorite dip, guacamole, hummus, soup, cheese, goat cheese, cream cheese or another favorite spread. Serving choices are dependent on what add-ins were used and what optional spices and seasonings were incorporated from sweet to savory.
  6. Add-In Suggestions - I find one cup of dried fruit, one cup of small seeds, and up to one-half cup nuts is a nice balance but it's very mix-and-match and customizable
  7. For the 1 cup Dried Fruit - Raisins, cranberries, craisins, figs, dates, dried cherries, apricots or your favorite dried fruit
  8. For the 1 cup of Small Seeds - Sunflower seeds, sesame seeds, pepitas, millet, pine nuts, whole roasted flax seeds (I wouldn’t use ground flax as it will thicken and bulk the batter, and I would also stay away from chia seeds for this reason)
  9. For the Nuts - Almonds, cashews, walnuts, macadamia, peanuts, filberts, pecans or a blend of your favorite
  10. Optional Spices and Seasonings - Cinnamon, cardamon, nutmeg, anise, ginger, garlic, curry, onion, cayenne, chilli, chipotle. Try fresh herbs like rosemary, basil, oregano, or thyme
  11. Adapted from Dinner with Julie

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 91Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 3mgSodium: 145mgCarbohydrates: 16gFiber: 1gSugar: 8gProtein: 3g

Related Recipes:

Seeds Only Crackers (vegan, gluten-free) – Inspired by Mary’s Crackers, these at-home knockoffs are customizable and can be made sweet or savory, spicy or not. They’re made from just seeds; no nuts. When I was strictly vegan, all the nuts, all the time, were just too much and it was my goal then to keep these nut-free

Seeds Only Crackers


Roasted Grapes and Balsamic Reduction with Cheese and Crackers – Roasting fruit when it’s a bit past it’s prime is a great way to save it and in the process, bring out the natural sweetness. Top it onto crackers or bread and serve with your favorite sauce

Roasted Grapes and Balsamic Reduction with Cheese and Crackers

Parmesan Ranch Snack Mix –  Make in 5 minutes and so easy and addictive to munch by the handful

Parmesan Ranch Snack Mix

Cheezy Kale Chips (raw, vegan, GF) – My hands-down favorite kale chip recipe. This is the only coating you’ll ever want on kale after you try it. Roasting kale in the oven without a coating just turns the leaves into burnt dust so you have to coat them. Excuse the vintage photography because I assure you the recipe is a keeper

Cheezy Kale Chips

Cheezy Kale Chips

Chocolate Coconut Kale Chips – (vegan, GF) – Even those who can’t get into kale could get into it drenched in a chocolate-coconut bath

Chocolate Coconut Kale Chips

Outback Steakhouse Wheat Bread {Copycat Recipe} (vegan) – This wheat bread is based on the restaurant bread I love, and has touches of honey, molasses, and is soft and chewy

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Rosemary Chipotle Roasted Almonds – (vegan, GF) – Can’t go wrong with a roasted and seasoned nuts. These have a bit of a kick

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Cinnamon Sugar Chocolate Pretzels (no-bake, vegan, GF) – Make in 5 minutes and one of the best things I made in 2012 on the work-reward scale according to my husband

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Have you ever made crackers, crisps, chips, nuts or a favorite snack mix?

Feel free to link your favorites. I love them all and am always up for something crunchy to snack on.

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  1. I make these and LOVE them! My daughter gave me some bought ones and I looked up and found this recipe. Thank you!

    Rating: 5
    1. Thanks for the 5 star review and I am glad you love these! I created this recipe in 2013 so it’s nice to see people using it now!

    1. I don’t know because I have only made it as written. AP flour is very different than both bread and whole wheat so you would likely have to make adjustments to the liquid volume. And the taste will be different.

  2. Great, easy recipe for delicious crackers. I discovered Averie’s recipe a few years ago and have passed it on to many friends. I always get wonderful compliments for them and often give away batches as presents. Thank you Averie for sharing.

    Rating: 5
    1. Thanks for the 5 star review and glad these are a hit with your friends and how nice of your to give them as presents!

  3. Yes, I made these crackers! They turned out great! I had some leftover nuts (sesame seeds, pecans and almonds) Then raisins and apricots. They worked out so well. I can’t wait to make the next batch. Now, I can spice them up and get a little crazy!

    Rating: 5
    1. Thanks for the 5 star review and I’m glad they turned out great and that you’re going to spice them up!

  4. Those artisan crackers look amazing and are sure to be even more delicious than TJ’s rosemary raisin crackers! I often make flax and vegetable crackers and want to also make slice and bake wheat and cheese crackers for my kindergartener. I hate good in packages and really try to avoid it. Do you have a recipe that you use for simple whole wheat crackers?

    1. Simple whole wheat crackers are incredibly easy to make. Google it. But it’s just wheat flour, water, and some seasonings/salt in most recipes. Homemade can tend to be kind of dense and thick and lacking in flavor but if you google homemade wheat thins you can get some ideas. I made these fruit and nut crackers b/c I didn’t want bland and boring :)

  5. I’ve got a severe nut allergy (and flax seed, as well) which makes many more organic or health grainy things out of the question for me.

    Any thoughts on what I could sub in for the nuts and still make this worth doing? I’m ok with sunflower seeds, so could use those, and fruits are fine…but then that seems sort of…wimpy “filling” wise.

    I’ve finally learned (thanks to another recipe blog) the trick of being able to sub in speculoos/cookie butter for peanut butter in (most) recipes – which has been huge and given me an ability to try a ton of things I’d never have come up with good substitutions for.

    But the nut (since it’s all nuts) and flaxseed thing still gets me – in stores and recipes.

    Might your creative brain have an idea? I love the theory behind these crackers!

    1. Just use whatever you can use! It doesn’t matter! I’ve remade these as seeds-only and switched up the dried fruit. There are no rules, and they won’t feel ‘wimpy’, I promise! A few kinds of seeds (sunflower, pepitas, etc.) and some dried fruit and you’re good to go. Enjoy!

  6. You made homemade Mary’s Gone Crackers?! Ahh, must make now! I love those but rarely ever buy them. And these look absolutely perfect too–I’m totally wishing they were my afternoon snack right now. :)

  7. I just made these crackers over the weekend. The bread itself is so yummy..I can eat it both ways, but the crackers are very crispy and nutty. I love the white Stilton on it-very dessert like!

    1. Thanks for the feedback, Paula! I loved this bread and am almost going to buy buttermilk just to remake this and it’s funny, normally I’m not into nuts in baked goods or breads but here I liked them. I was also shocked this bread was egg-free. I kept re-reading my own recipe to make sure I typed it right, but I did :)

  8. Oh wow, never in a million years would have thought to make crackers by first baking bread, and then slicing and rebaking. What an awesome method! These look so hearty, I love it. And I second your idea of making this bread in the future for toasting – yum!

  9. I’ve always wanted to make homemade crackers, but they seemed so….overwhelming. These look so simple and delicious though!

  10. Jason and I are driving up from LA to SD on Sat and I think I’ll have to make a batch of these so we can snack on them. YUM!

  11. These look amazing…just like something I would want to buy at the store! I can’t wait to try them. Did you chop up the nuts/dried fruit or put them in the batter whole? thanks!

  12. LOVE this idea! Making a yummy quick bread into delicious crackers is brilliant. I used to live on crackers when I was in college and my girlfriends and I would eat cheese and crackers and drink wine while we prepared simple dinners. Good times!

    You amaze me with your fantastic ideas and also how incredibly delicious the end result turns out! Fantastic recipes and gorgeous pics, Averie! :-)

    1. I said it to many others who said it in this post – that dinners were wine, cheese, and crackers back in the day. Then you become a mom and that doesn’t count for dinner anymore :) But I LOVE those memories! And thank for the compliments on my photography and ideas :)

  13. When it comes to crackers, the louder the crunch, the better! I bet these would be scrumptious with a tahini dip!

    1. Or a big smear of brie or an intense cheese. Or…maybe like as the dipper for chocolate fondue. You can go so many ways :)

  14. Great post, the crackers look wonderful and colorful! And fun throw back to some of your vegan and raw vegan recipes!

    1. And I was thinking of those old posts as I wrote this one. I bet you could keep these vegan but swapping out the buttermilk for cashew milk or similar and go to town!

  15. I wonder if this could be done with banana bread? Because, you know me. Give me healthy recipe and I want to make it fattening, lol. :)

  16. I love those fancy crackers but the are SO expensive. I’m so excited to learn that it’s possible to make them myself – what a fantastic idea. Those look like they’d be divine with a big schmear of brie!

    1. ” Those look like they’d be divine with a big schmear of brie!” <--- and what wouldn't be? :)

  17. These remind me of the cinnamon raisin crisps I love from Zingerman’s Bakery. I will have to give these a try for a unique treat!

  18. Averie, every time I think I can’t be any more awestruck by you, you hit me with a new amazing recipe. These look exactly like the delicious but expensive Rain Coast crisps that I will sometimes buy to treat myself. I mean, carbon copy. I can’t believe I can make these babies at home by myself! I can’t wait to try this recipe and to mix up the fruit, seed and nut combo.

  19. I’ve made crackers super similar to this, but I sliced them too thick and unevenly so some were good…and some were too chewy and weird. I need to try again though! Yours look sooo delicious.

    1. Ive made some in the past that were roll-out style and I know what you mean…some will cook up fine, others…not so much :) if you don’t get them all the same thickness.

  20. Averie, that’s a great recipe! You are absolutely right: it is easy to make your own crackers and it costs much less, and it’s delicious! I rarely buy crackers, most of the time I season stale bread and dry it in the oven: it flies out of the platter in seconds! Who knew! :) We have savory and sweet crackers (or whatever else you may call it). My aunt use to tell me that before it was a way of saving every bit and piece of bread, and now it’s a fancy food. Once peasant’s food became another gourmet treat. :)

  21. These look like my favorite Raincoast Crisp crackers which cost a fortune. I’d love to make my own, so thank you for this!

    1. You’re like the 4th person who’s mentioned that brand by name and I haven’t even tried them!

      1. At $10 a package, it’s best you don’t try them. You’ve got the right idea to make them yourself!

      2. And I thought the ole Mary’s Crackers were a rip at 4.99. Yikes, don’t need $10 crackers in my life!

  22. I have never thought to make homemade crackers, but I am loving the idea. This recipe looks great! :)

  23. I am a total sucker for these kinds of crackers and I must admit that more often than not, I fork over the money for them (but only for special occasions). I can’t wait to try this recipe!

  24. Making a loaf of amazing homemade bread into crackers is brilliant! I want to try all kinds of different fruit & nut combinations…

  25. I don’t often buy crackers because the good ones generally are so expensive, but these look so wonderful! I love that you can clearly the variation of textures and flavors in these crackers. I suppose almond milk mixed with a bit of vinegar would work to replace the buttermilk. These will go perfectly with the hummus ad guacamole that I plan to eat tonight!

  26. Averie, I love this! Quickbread -> sliced thinly -> baked = crispy. A double baked trick! I’m loving that. I like my crackers extra crispy. And I love the fruit/nut/seeds here. I’ve never made my own crackers but the kind I grab from the store are always packed with seeds. I’ve never had one with dried fruit added to the mix. Considering I basically live off of trail mix (seriously… eat it everyday…) I would LOVE to put it all into a cracker! I just got finished eating a bunch of sunflower seeds!

    I’d take a huge plate of these crispy crackers with some cheese, sliced fruit, and wine. Now that sounds like a Friday night to me. :) I love the photos too. More amazing food styling. I need to get better at that!

    1. You’re the trail mix queen so I know you would love these..and you can stuff the bread like crazy with add-ins. I actually think these would be SO YOU!

      crackers with some cheese, sliced fruit, and wine. Now that sounds like a Friday night to me. <-- that was 4x a week for me in my early 20s and no child :) And thanks for the photo compliments. I wish we could shoot together!

  27. I love texture in my food, and these crackers are full of it! These would be the perfect snack for me Averie! :)

  28. Fancy cracker fanatic, here! These sound super tasty and much better than paying a fortune for ones that’ve been setting in a box at the store for who-knows-how-long.

  29. Love these, Averie! I’m always spending way too much on crackers – these would be so perfect to go with a cheese/fruit platter!

  30. Wow! These look *identical* to these raincoats crisps I get up here that I actually rarely get as they are >$8 for a small box. I’m blown away. Actually the ingredients are similar too with buttermilk. What a great method to make a quick bread into crackers. Love it. Now to slice ’em thin enough….

    1. I know they look so close to so many crackers here too that are about the same price for practically nothing. Problem solved!

  31. what an amazing way to make crackers! These would taste lovely with a smear of goat cheese and fig jam. I just know it!

  32. These look like those yummy corner bakery crisps that I like, but better! I’m definitely going to pin this one too! Man oh man, there is no way I’m keeping up with all of your recipes I want to make!

  33. Oh this recipe looks fantastic! Love all the textures. I’ve only tried making crackers once. They were ok, nothing spectacular though. As always, thank you for sharing!

  34. What a great idea. I never thought of baking a loaf of bread and then slicing and baking that to make crackers. These look fantastic!

  35. The only crackers I’ve ever made were homemade cheez-its. I am so impressed with this recipe!!! These crackers would be so so so good with a big glob of laughing cow cheese. Or any cheese. Allll the cheese.

    1. I’ve made homemade cheeze it’s before too (did’t blog about them) but they didn’t get as crispy as these b/c it was a single-bake. Were yours a little on the dense and not super crispy side? And was reading your site last night and didn’t realize you live in NC. We used to live in NC and SC for 2 years each. Such fun memories!

  36. I love crackers spread with some Daiya Havarti Jalapeno Garlic, it’s my go-to after work snack! These look great and I love how customizable they are.

  37. i’m so with you. They are closer to $7 a box at our local Whole Foods. These look so similar. They’d be perfect with a cheese plate!

    1. Yeah at least that here, too. Varying brands are different costs but the ones at WFs are so $$$. I’d go broke to try to feed a family if I bought crackers there!

  38. You are reading my mind–I have been thinking about making crackers all week! I’ve more than replenished my vitamin K levels with all the kale chips I ate last month–but some crunch still sounds good. I recently tried a white Stilton cheese with dried cranberries in it (it’s a little sweet) and it would be so good with these nutty crackers. The pre-cracker bread itself sounds pretty great too–I’ll probably save a few slices to eat as is!

    1. white Stilton cheese with dried cranberries sounds so good! And yes bet it would be great with these. And the pre-cracker bread is better than you could imagine. I was like well, this should be ‘fine’ but in the end, I loved it and need to buy more buttermilk just to make that! You’d love these crackers I’m thinking!

  39. I have such a soft spot for recipes that bring typically boxed, processed foods to life from scratch, and these crackers are the perfect example. I love your idea of baking, then toasting, vs. trying to roll out the dough. Wonderful idea, wonderful recipe!

    1. I’ve tried the rollout method many times and this was like a lightbulb to get really crispy crackers! And a workload-saver in the process. Slicing is easier than rolling I think!

  40. Oh, Averie! I’m already craving your artisan crackers! I’m already dreaming of baking them for the holidays…and, serving them with a wheel of Brie. How swell would THAT be? Thank you, thank you for a fantastic recipe that can be modified so many different ways!

    1. And don’t wait for the holidays – that’s like 10 months away! These are a great anytime cracker! And yes, would be fabulous then (or now) with a hunk of brie :)

  41. You know I’ve never made crackers before… what have I been thinking?! These are so lovely, Averie, and perfect to go along with all the wine and cheese nights I find myself calling dinner ;)

    1. Oh your early 20s sound like mine did. Enjoy these memories. One day you’ll be a mom and be making yet another dinner…and wondering some nights…why you just can’t have a cracker, wine, and cheese night again :)

  42. I love crackers like this, and always get them to have for cocktails and apps when we have people over for dinner. I LOVE that you made them yourself – don’t know why I never thought of that! Will definitely be trying this instead of buying next time!!

  43. Looks amazing – and healthy. :) And these pictures, beautiful as always. Thanks for the recipe Averie, I must make these!