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.