Excerpted with permission from Snacking Dinners by Georgia Freedman, published by Hardie Grant Publishing, April 2025
Grown-up ‘PB&J’ rice crackers
Yield: 4 toasts
Ingredients:
- ½ cup (70 to 80 g) assorted dried fruit, such as apricots, dates, cranberries, raisins, and coconut flakes
- ½ apple
- ½ teaspoon honey, plus more as needed
- 1 lemon wedge (optional)
- 4 extra-thin rice cakes (such as Lundberg Thin Stackers)
- Nut butter(s)
- Flaky sea salt
Procedure:
- Pile the dried fruit on a cutting board and finely chop it all together, using the side of the knife to scoop and fold the edges of the pile to the center so that the different fruits mix together. Finely chop enough of the apple that you have about half as much apple as dried fruit by volume, then add it to the dried fruit and chop and scoop everything together until well mixed. Transfer to a small bowl and mix in the honey and a small squeeze of lemon juice, if you like.
- Spread a thin layer of nut butter on each of the rice cakes (or different nut butters on each rice cake), top each with a quarter of the fruit mixture, and sprinkle everything with a bit of salt. If your fruit mixture is more sour than sweet, drizzle a little more honey on top.