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Apricot-Hazelnut Crisps

Aimee - adapted from Dinner with Julie
  • 80 minutes
  • Serves 96

INGREDIENTS

1/2 cup

Apricots

1/2 cup

Figs, dried

1/2 cup

Figs

1

Orange, Zest of

1/2 cup

Raisins or dried cranberries

1 tbsp

Rosemary, fresh

1/4 cup

Honey

1 cup

All-purpose flour, organic

2 tsp

Baking soda

1/4 cup

Cane sugar, whole

1/2 tsp

Salt

1/4 cup

Sesame seeds

1 cup

Whole-wheat flour, organic

1/4 cup

Flax seed, ground

1/2 cup

Hazelnuts

1/2 cup

Pecans

1/2 cup

Pumpkin seeds, roasted

2 cups

Buttermilk