- Prep in 10 minutes
- Cook in 30 minutes
I am slightly bereft now that we are really nearing the end of fig season for this year 🙁
I adore figs, their delicious delight always makes the transition into Autumn so much easier for me… In that short window when they are at their best I will probably consume them at most mealtimes, possibly also as snacks, generally they pretty much take over and shove all other fruit into the shadows for a few weeks!
So it is with a heavy heart that I prepare myself to wave goodbye as unlike many other of my fruity friends they don’t freeze well to be enjoyed during non-seasonal months. Sad times.
But it’s not all doom and gloom as to fill that gaping void in all our existences I have come up with these beauties to tide us over :).
Calling on gorgeous dried figs, aromatic rosemary, the incredible seed superhero that is flaxseed, salty olives and a host of other fantastic foodie ingredients, these crackers are both savoury and slightly sweet meaning they slide effortlessly into most occasions.
They are perfect by themselves, topped with houmous, or absolutely divine with cheese or non-dairy cheese like the incredible artisan products by Nutcrafter Creamery.
I hope you enjoy these as much as I do, and don’t worry my emotional state will recover, after all persimmons are starting to flood the grocer’s stands so stay tuned for a similar outpouring of love for those sunshine yellow superstars 😉
- Makes 12-18 depending on their size
- Gluten Free
- High Fibre
- Simple & Delicious
1/2 cup mixed seeds and/or nuts (I just use what I have, usually a combination of pumpkin, sunflower, sesame seeds, almonds, hazelnuts, brazils and walnuts)
1 tablespoon poppy seeds
1/2 teaspoon dried rosemary
Preheat your oven to 180°C and line a large tray with baking parchment.
In a large bowl combine all the dry ingredients and mix until everything is evenly distributed (I like to use my fingers to make sure the fig pieces aren’t stuck together in clumps).
Add the water and mix until you have a workable dough. Depending on whether you use pre-ground flaxseeds or grind them yourselves you may need a dribble more or less so add it slowly.
Transfer to your parchment lined tray and cover with another piece then use a rolling pin to roll it out evenly until it’s about 1/2cm thick.
Gently score the dough with a knife or pizza cutter into whatever shape you want them to be, I like triangles but you could do squares, diamonds, whatever takes your fancy (You don’t have to cut all the way through though as this is just a guide, for you to snap them off once they are baked).
Pop in the oven and bake for 20-30 minutes until crisp and the edges are browned. Keep an eye on them for the last 10 minutes in case the ones around the edge are browning more quickly, you can always nip those off and pop the rest back in.
Leave to cool on the tray until you can handle them then snap off the individual pieces and transfer to a wire rack to cool completely.
Store in an airtight container for 2-3 days or freeze for up to 3 months. They are best when fresh as they will lose crispness relatively quickly, however the frozen ones will thaw super quick or can be popped into a hot oven for 3-5 minutes straight from frozen to be used immediately.