Hazelnut Fig and Sage Crackers with Honey Walnut Spread
Years ago, when I first started experimenting with raw food recipes, I would take ingredients and throw them together hoping they would turn out. I had some successes and some disasters. Over the years, I have developed almost a sixth sense in regards to ingredients. I can read a recipe and know how it will taste when it is done. This developed skill/gift has become invaluable when writing my own recipes. Now, my top concern is bringing you exciting and beautifully balanced flavors, with some delightful surprises along the way.
I happened upon a big bag of organic dried figs when I was shopping the other day. I threw it in my cart, knowing that I would figure out something to do with them when I got home. I have been wanting a new raw cracker recipe, and looking at the figs I thought, why not? I had sage in the dehydrator and hazelnuts sitting on the counter. It all came together in a flash. Hazelnuts, figs, sage and cracked pepper. You can eat these alone or combine them with the honey walnut spread. They make a great snack or a beautiful appetizer for your holiday table!
- 1 cup hazelnuts, ground fine in food processor
- 2 cups almonds, ground fine in food processor*
- 1 cup raw oat flour
- 1/2 cup ground golden flax
- 1/2 teaspoon cinnamon
- 2 tablespoons dried sage
- 3/4 cup water
- 2 cups dried black mission figs, chopped fine
- Himalayan salt and cracked pepper to taste
- Stir together ground hazelnuts, almonds, oat flour, flax, cinnamon and sage. Mix well.
- Add water and knead into “dough”.
- Knead chopped dried figs into dough until well blended. Roll or press to 1/4 inch thick sheet and score or cut into squares.
- Transfer onto screens and dehydrate for 1 hour at 145 degrees, reduce heat and dehydrate for another 14-20 hours at 115 until very dry. Don’t worry about the higher temp in the beginning, the food is only throwing off moisture and will not heat up.
*I presoaked my almonds to remove the enzyme inhibitors and then dehydrate (dry) them for storage. You can read more here: Soaking Nuts and Seeds
Honey Walnut Spread
- 1 cup cashews, soaked for at least 6 hours, rinsed and drained.
- 1/2 cup pine nuts, soaked until soft, rinsed and drained (can use another 1/2 of cashews)
- 3 tablespoons raw honey (honey is not vegan)
- 1 teaspoon lemon juice
- 1 cup chopped walnuts
- Place cashews, pine nuts lemon juice and honey in food processor. Process until smooth.
- Stir in walnuts by hand.
I used a knobbed rolling pin to make the texture in the crackers. You can find one here:
Knobbed Rolling Pin – 10 Inch