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
- 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
1. Stir together ground hazelnuts, almonds, oat flour, flax, cinnamon and sage. Mix well.
2. Add water and knead into “dough”.
3. Knead chopped dried figs into dough until well blended. Roll or press to 1/4 inch thick sheet and score or cut into squares.
4. 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
I used a knobbed rolling pin to make the texture in the crackers. You can find one here:
Knobbed Rolling Pin – 10 Inch
© All content and images are copyrighted 2011 by Rawmazing. Please contact Susan if you are interested in reusing any content.
{ 29 comments… read them below or add one }
Hi Susan,
These are beautiful crackers, and the flavors sound great! What do you use to create the pattern on them?
It is called a knobbed rolling pin. You can see it here: xhttp://www.rawmazing.com/pistachio-dried-cherry-macaroons/
I’m loving all of your most recent recipes (every recipe on the site really). These crackers & dip are especially appealing to me. I can’t wait to buy the ingredients tomorrow and make them!
V. nice. These crackers have a great flavor profile… can’t wait to try.
Crackers are something I need to deal with life. Thanks a bunch. Can’t wait to try them.
You rock and raw!! Just lovely…how did you get the indentations in your bread?? x
Hi, Scott! See the above comment…
YUM!!!
Beautiful!! Can’t wait to try them!
In the recipe it says; 1. Place cashews, pine nuts lemon juice and honey in food processor. Process until smooth.
But you don’t say how much lemone juice. Thanks in advance!
I still have not been able to locate raw oat flour, any suggestions?
Yup…Sunrise Flour Mills…you can click on their logo in the sidebar.
I have found plenty of knobbed rolling pins, but none that have are as sharp as the one that you show a photo of-which would make very deep indents. Would you be so kind to tell me the name of the company where you purchased yours? Thank you.
I should have also added the name of the brand of knobbed rolling pin. Thanks again.
These look perfect!
Hi There~
Just a quick note to share I featured your recipe on my monthly round-up.
Amazing, as always! I so enjoy your blog and all your creative raw recipes.
Be Well,
–Amber
just made these..i was out of sage, so i substituted fresh rosemary.
this is, without doubt, one of my favorite raw recipes ever. so delicious!
took them to a party with non-raw eaters and they were a big hit as well!
Yay! Again you’ve got my mind a whirling for when guests are coming. I’m gonna try it out with my girls night in this week.
Generally for these raw recipes, particularly the crackers and spreads, how long do they store? And how, best to store them. I am thinking gifts, but not sure how to advise about storing. Thanks!!
Hi Susan,
I’ve purchased several of your books and now the knobbed rolling pin. At what stage do you roll the dough with the knobbed rolling pin, it’s too sticky when you first pat it out on the teflex sheet.
Thanks Nancy
Roll out the crackers and then put the pattern in with the pin. You don’t roll out the dough with the pin, just use it for the effect.
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
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.
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
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.
You can try a different nut but it will change the flavor profile and possibly the texture.
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!
Oh, ps, regarding my comment above, she also can’t eat sunflower. And I can’t eat coconut, so that is out, too.
Please see About Substitutions on the FAQ page.