Miso, Fig & Pumpkin Seed Crackers

  • Prep in 15 minutes
  • Cook in 20 minutes

This recipe is all about capitalising on the innate sweet savouriness of white miso.

I’ve imbued these crackers with that intensity of flavour, and then dappled them with gorgeous bursts of sweetness from dried figs, slightly bitter notes from the pumpkin seeds, and the mellow, aromatics of the toasted almonds and tiger nuts.

More than flavoursome enough to hold their own as a snack or nibble, but equally as fabulous paired with a good sharp cheese, these snappy shards deliver far more than their effort of preparation would suggest. In the absence of figs feel free to substitute dried apricots or dates.

Key Facts

  • Makes 12-16 depending on their size
  • Gluten Free
  • Family Friendly
  • Full of Flavour

Ingredients

  • 1 1/2 cups ground almonds

  • 1/2 cup milled tiger nuts (I use these)

  • 2 large dried figs

  • 1/4 cup pumpkin seeds

  • 1/2 cup warm water

  • 1 teaspoon organic fresh white miso paste (I use Clearspring)

  • 2 tablespoons extra virgin olive oil

Preparation

  1. 01
    1. Preheat your oven to 190ºC.
  2. 02
    1. Pour the water in a small bowl and add the miso paste, mixing well and leaving to one side.
  3. 03
    1. Add the ground almonds, tiger nut meal, pumpkin seeds and very finely sliced figs to a mixing bowl.
  4. 04
    1. Add the olive oil to the miso mixture then pour into the dry ingredients, using a fork to combine everything together into a sticky dough. Take a large piece of baking parchment and transfer your dough to the centre, then lay a second piece on top and roll out until ~1/2 cm thick (then remove the top piece and fold it to be re-used later).
  5. 05
    1. Use a large knife or pizza wheel to score into your preferred cracker shapes before carefully sliding your parchment onto a baking tray.
  6. 06
    1. Bake for 10 minutes then go over your cuts before flipping the crackers and popping back in for another 10 minutes. I tend to flip the outer edges in towards the middle to prevent them catching.
  7. 07
    1. Transfer to a wire rack to cool. They will keep in an airtight container for 5-6 days or freeze for up to 3 months, simply leave them out to thaw or pop into a warm oven for a couple of minutes.

About Me

Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.

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