Pineapple & Nut Crisps

Adapted from: Girl Versus Dough

Yield: 36 crackers


  • 1 cup (120g) all-purpose flour
  • ½ cup (64g) walnuts
  • ¼ cup (36g) almonds
  • ¼ cup (28g) cashews
  • ½ cup (60g) Jali Fruit Co. Party Pineapple, chopped*
  • ¼ cup (37g) raisins
  • ¼ cup (35g) flax seeds
  • ¼ cup (53g) brown sugar, packed
  • ½ tsp kosher salt
  • ¼ tsp baking soda
  • 1 cup (227g) whole milk

*The easiest way to chop up the dried pineapple is to cut it with lightly greased kitchen shears.


  1. Heat oven to 350°F. Grease and line a 9" x 5" loaf pan with parchment paper.
  2. In a large bowl, add all ingredients except the milk. Mix until nuts and fruit are well coated with flour.
  3. In the centre, make a well, then pour in milk. Mix well to ensure there aren’t any pockets to dry ingredients.
  4. Pour batter into prepared pan.
  5. Bake for 50–55 minutes until golden brown.
  6. Transfer to wire rack to cool completely. Once totally cool, place loaf pan in freezer for 1 hour.
  7. Towards the end of chill time, heat oven to 400°F. Line 2 baking sheets with parchment paper.
  8. Retrieve loaf from freezer and remove from pan. Using a sharp serrated knife cut into 1/8-inch slices. Evenly place crisps on baking sheets.
  9. Bake for 8 minutes. Remove from oven, flip all crisps over, then return to oven for another 8 minutes. The crisps are done with they’re golden brown. (It’s okay if they’re still just wee bit soft, as they’ll crisp up more as they cool.)
  10. Transfer to wire rack to cool completely.
  11. Enjoy plain or with cheese. These pineapple & nut crisps are especially delicious with blue cheese!

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