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!
Hazelnut Fig Crackers with Sage and Black Pepper
Crackers
- 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
Susan wrote on November 8, 2013
Claudia, are you soaking the nuts first? Which recipe are you specifically referring to? Cheers!
Claudia wrote on November 8, 2013
Hi Susan, after I posted my previous comment, I browsed through your website and realized there is a “shop” section where you mention all your recommended/favorite “equipment.” I want to apologize for asking about it so much, when you had already given the answers. Honestly, I was too excited and fascinated with your recipes, that I never even went to a different section on your website. I will save up to buy a Vitamix and also one of the food processors that you recommend on your website. I had bought the kitchen aid 9 cup FP that you recommended, but oh my goshhh it took foreverrrr to make nut cheese (constantly opening and mixing everything), and my cheeses just dont come out as smooth as yours do. Does everyone have the same issue? or am I doing something wrong?
Thank you 🙂
Claudia wrote on November 7, 2013
Susan, I made this spread today (hubby called it cashew butter haha) and it was incredible! How did you get yours to be so smooth? I made mine in a diamond blender from kitchen aid (it took a looong time to make) but it got to a buttery consistency.
Can you please suggest what food processor to buy (brand and model) and a dehydrator. I have had so many bad experiences with food processors… I decided to buy the diamond blender… and it still takes forever to make nut cheese.
Thank you Susan 🙂
Diana wrote on September 15, 2013
Anyone in Canada, has anyone seen where to buy the knobbed rolling pin here? The same rolling pin on Amazon.com that costs (currently) US$34.95 Cdn$73.08 here in Cda!!!
I’ve looked in some of my local kitchen supply stores and … nothing.
Was hoping someone know of a much lower-priced one sourced here so that the extra shipping and cross-border charges wouldn’t be applied! The last time I bought something cross-border, I got nailed with a Cdn$45.00 border tax!!!!
Thanks. 😀
Amy wrote on April 29, 2013
Oh, ps, regarding my comment above, she also can’t eat sunflower. And I can’t eat coconut, so that is out, too. 🙁
Amy wrote on April 29, 2013
I stumbled upon your site today while searching for some raw bread and cracker recipes to make for a young lady who has some food allergies. Unfortunately, almonds are on the list. Do you have any suggestions for substitution in this recipe? It looks so good. She also can’t eat cashews. Would flax seed meal work?
Thanks!
Susan wrote on April 29, 2013
Please see About Substitutions on the FAQ page. 🙂
Anita wrote on April 20, 2013
Hi there, thanks so much for posting these recipes! I can’t wait to try them. I’m wondering though if a different type of nut can be substituted for almonds? I am allergic to almonds, so I’m wondering if walnuts, hazlents, or pumpkin seeds, etc can be substituted? Will the consistency be the same? Thanks so much.
Susan wrote on April 20, 2013
You can try a different nut but it will change the flavor profile and possibly the texture.
nancy lober wrote on March 14, 2013
Hi Susan,
I made these yesterday and used the knobbed rolling pin on them. They were delicious and looked beautiful. Thank you for sharing the recipe and the little tips that make it so wonderful to the eye as well as the palate!
Nancy
Milla wrote on February 28, 2013
Hello everyone! Susan, I love your website, I can read it all day long! 🙂 I come from a very small country in Europe and many of the ingredients you use we do not have 🙁 but I manage to replace them somehow with others … one of the ingredients I don’t know how to replace is this raw oat flour, I cannot even order it online. Could you please give us some other options (for other recipe you have suggested to use almond flour, but in this recipe as in others there are already too much almonds in it). I will appreciate it! And will it be OK if I buy oat flakes and try to make flour from them in the food processor? Once more – great site and delicious recipes! 🙂 Mi
Susan wrote on February 28, 2013
You can make oat flour from oat flakes in the blender. If you have a high-speed blender, you can also make oat flour from oat groats.