Fruit and Nut Sourdough Crackers

Cape TownHello from gorgeous Cape Town! I’m here for a wedding but wanted to share these fabulous crackers with you.

Fruit and Nut Sourdough Crackers | Selma's TableWhenever I dry any sourdough starter, I always test some before sending it out or storing it. This recipe is just perfect for using up the test batch as it makes about a cup.

Fruit and Nut Sourdough Crackers | Selma's Table

Rehydrated sourdough starter

The artisan crackers are just delicious – on their own or with cheese and also make the most gorgeous gift too.

Fruit and Nut Sourdough Crackers | Selma's TableFruit and Nut Sourdough Crackers | Selma's TableFruit and Nut Sourdough Crackers | Selma's TableMake sure to pre soak the dried fruit before starting. I used water but next time I will soak them in strong black tea or port.

Fruit and Nut Sourdough Crackers | Selma's Table

Rosemary, Dried Fruit and Nut Sourdough Crackers

  • Servings: about 100/125 crackers
  • Difficulty: easy
  • Print

Adapted from Dinner with Julie


  • 80 g plain/AP flour
  • 70 g wholemeal flour
  • 80 g rye flour
  • 90 g soft brown sugar
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 cup recently fed sourdough starter
  • 200 ml milk
  • 100 ml greek yoghurt
  • 1/4 cup honey
  • 1 cup dried fruit – I used berries, cherries and raisins, soaked and drained
  • 50 g chopped almonds
  • 50 g chopped hazelnuts
  • 40 g pumpkin seeds
  • 30 g sesame seeds
  • 40 g linseeds
  • 2 Tbsp/7g chopped fresh rosemary needles

1 x 6 mini loaf tin. Each one of mine measures 11.5 cm long, 6 cm wide and 3.5 cm deep.


  1. Preheat oven to 180°C/350°F.
  2. In a large bowl, whisk together the flours, sugar, baking soda and salt to evenly distribute all the ingredients.
  3.  Then, add the starter, milk, the yoghurt and honey and using wooden spoon, mix well.
  4. Stir in the raisins, the nuts, pumpkin seeds, sesame seeds, linseeds and rosemary.
  5. Pour the batter into .
  6. Divide the batter evenly between 8 mini  4″ x 2 1/2″ loaf pans that have been well sprayed with nonstick spray.
  7. Bake 25 – 30 minutes, until the tops have domed and turned golden-brown, and a toothpick inserted into the middle of the cakes comes out clean. Cool for 5 minutes then turn out to cool on wire racks. You can slice  when cold but they slice more thinly when frozen.
  8. Freeze when cold and leave 15 mins or so at room temperature to soften slightly.
  9. Pre-heat oven to 150°C/300° F
  10. Slice one loaf as thinly as you can using a serrated knife and place the slices in a single layer on an ungreased baking sheet.
  11. Bake the crackers for about 15 minutes, then flip them over and bake for another 5-10 minutes, until crisp and brown. Repeat with the remaining loaves, as you need them.
  12. Store in an airtight container and try not to eat them all at once!
© Selma Jeevanjee and Selma’s Table, 2015. Unauthorised use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma’s Table with appropriate and specific direction to the original content.


58 thoughts on “Fruit and Nut Sourdough Crackers

  1. Thank you so much for this. They look similar to crackers I’ve had in Canada, but haven’t been able to find here in Australia. I tried making some similar, but they weren’t quite right. And as a new sourdough maker, I’ve been looking for starter recipes :-)


  2. I made the same, or similar fruit and nut crackers, but make quick breads for the crackers instead of yeasted bread. I bet the flavor of your crackers are spectacular!!! I just didn’t like paying the extreme price for the Rainforest brand of these.


    • I am surprised that any factory made bread is being bought considering how much starter gets given away!! You should take a look at Fig Jam and Lime Cordial – Celia has so many sourdough recipes.


  3. Another one to add to that growing list of uses for sourdough starter. This is more like a savoury biscotti method of making crackers. Am attempting a Scandinavian style rye crispbread with my rye sourdough, but after seeing this, I may modify the technique. Great tip to cut them while frozen.


    • Not too frozen – let them thaw out just a little otherwise it becomes too much like going to the gym! It’s very much the biscotti method and I am intrigued by your rye crisp bread. I made Dan Lepard’s rye crackers from Short and Sweet and they were divine. They just needed to be rolled out very thinly before baking though.

      Liked by 1 person

  4. Your crackers look delicious Selma – I like all the ingredients and rosemary, a favorite herb. I need to figure out how to convert your recipe to US measurements. I am afraid I will get the amounts wrong and it won’t turn out! I hope you had a great trip :)


    • Hi Judi, I find using scales the easiest and most consistent way to cook/bake. I cup of flour can differ in weight depending on how packed it is which is why I prefer using scales. I was in such a hurry to post this that I didn’t include where I adapted it from. When I find the original recipe, I will update mine.


        • Thanks Judi. There’s only a ping back when you link to a specific post – i.e. not to just the blog address – that is why I didn’t know about the pancakes last week otherwise of course I would have commented! I am just so thrilled that you have done so well with Rosebud! Your Seeded oatmeal boule looks fantastic too!


  5. that is one mighty long way to go for a wedding! I must say I am a bit wishing my starter Beppe was as bubbly as yours . . . I do not use saran (I need to buy more shower caps) and my house is freezing unless I turn the heat on, so those may be some factors at play. But wonderful crackers here! Mmm, would go great with that super stinky (but delicious) looking blue cheese from your most recent post!!!


  6. Pingback: Sourdough crackers | Freshfield Grove

  7. Reblogged this on Freshfield Grove and commented:
    I finally got around to making these having seen the recipe over a year ago! They’re delicious :-) I used apricots and raisins for the fruit, and walnuts, pumpkin seeds, sesame seeds, and golden linseeds for the nutty seedy side of things. Would probably use a little more salt next time.

    I baked them in muffin tins with liners as I didn’t have a mini loaf tin. I got 21 muffins, but could have filled the tins more – wasn’t sure how much they’d rise! And the muffin liners I used stuck to the baked loaves. I’m not sure if this is due to the bready mixture, or if it’s a problem with the liners – I wish I’d sprayed them with olive oil first! Anyway, they’re disappearing fast, so I’ll be able to try another batch soon :-)


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