This is one of those recipes I have been super excited about sharing with you! Thomas and I make a lot of snack trays and cheese plates. Crackers are a go-to item for us, but we're pretty picky when it comes to the quality. Fruit crackers pair well with cheese, plus the added bonus is that they look gorgeous! Regina used our Aroeira honey for this recipe, which goes well with dried fruits. Make these crackers for your next charcuterie party and add them to your cheeseboard. They will for sure impress your friends!
Cooking time: 1 hour 30 minutes
- 1 cup of whole milk
- ¼ cup of plain yogurt
- ¾ jar of Brazilian Pink Pepper - Aroeira (Buy it on Amazon)
- ½ cup of all purpose flour
- ½ cup of whole wheat flour
- 1 tsp of baking soda
- ⅛ cup of pumpkin seeds
- ½ cup of rolled oats
- ¼ cup of chopped pistachios
- ½ cup of raisins
- ½ tsp of cinnamon
- ½ tsp of nutmeg
- ¼ tsp of turmeric
- 1 tsp of dried thyme
- ½ tsp of salt
- ¼ tsp of black pepper
- Preheat the oven to 375F. Grease and line a loaf pan with parchment paper.
- Whisk the milk, yogurt, and honey in a bowl. In a separate bowl combine two types of flour, baking soda, and all spices.
- Stir in the milk-flour mixture, nuts, and seeds and using rubber spatula mix to combine. The batter should look a little thick.
- Pour the batter into the prepared pan and bake for 25-30 minutes or until the toothpick inserted in the middle of the cake comes out clean.
- Cool down on a rack completely. Then wrap in cling wrap and freeze for at least 2 hours. Let it sit after the freezer for about 20 minutes.
- Preheat the oven at 250F. Use a serrated bread knife to slice thinly. Place biscuits on 2 large baking trays, you can squeeze them in as they won’t expand or stick.
- Bake for 50 minutes or until they are a light brown, swapping trays halfway. Leave biscuits on a tray to cool – they will harden so they snap when you break them.