Hazelnut Fig and Sage Crackers with Honey Walnut Spread RAW

by Susan on November 9, 2011

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
1. Place cashews, pine nuts lemon juice and honey in food processor. Process until smooth.

2. 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

© All content and images are copyrighted 2011 by Rawmazing. Please contact Susan if you are interested in reusing any content.

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{ 46 comments… read them below or add one }

Erin D November 9, 2011 at 9:52 pm

Hi Susan,
These are beautiful crackers, and the flavors sound great! What do you use to create the pattern on them?

Susan November 9, 2011 at 9:57 pm

It is called a knobbed rolling pin. You can see it here: xhttp://www.rawmazing.com/pistachio-dried-cherry-macaroons/

Jenné @ Sweet Potato Soul November 9, 2011 at 9:58 pm

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!

Gary November 9, 2011 at 10:55 pm

V. nice. These crackers have a great flavor profile… can’t wait to try.

Sharonq November 10, 2011 at 6:30 am

Crackers are something I need to deal with life. Thanks a bunch. Can’t wait to try them.

Scott November 10, 2011 at 9:15 am

You rock and raw!! Just lovely…how did you get the indentations in your bread?? x

Susan November 10, 2011 at 9:18 am

Hi, Scott! See the above comment…

Chris November 10, 2011 at 10:16 am

YUM!!!

Isabella November 10, 2011 at 10:55 am

Beautiful!! Can’t wait to try them!

Sherry November 10, 2011 at 12:38 pm

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!

JUDY November 11, 2011 at 10:33 pm

I still have not been able to locate raw oat flour, any suggestions?

Susan November 11, 2011 at 10:34 pm

Yup…Sunrise Flour Mills…you can click on their logo in the sidebar. :-)

Ronel November 16, 2011 at 2:14 pm

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.

Ronel November 16, 2011 at 2:16 pm

I should have also added the name of the brand of knobbed rolling pin. Thanks again.

Lisa is Raw on $10 a Day (or Less) November 17, 2011 at 4:41 am

These look perfect!

Amber December 1, 2011 at 12:23 am

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

bobbie joh December 21, 2011 at 1:00 pm

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!

Eva luna October 21, 2012 at 6:24 pm

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.

Ana November 27, 2012 at 5:55 pm

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!!

nancy lober February 25, 2013 at 3:01 am

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

Susan February 25, 2013 at 4:40 pm

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.

Milla February 28, 2013 at 9:44 am

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 February 28, 2013 at 11:20 am

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.

nancy lober March 14, 2013 at 8:43 pm

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

Anita April 20, 2013 at 12:22 pm

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 April 20, 2013 at 1:21 pm

You can try a different nut but it will change the flavor profile and possibly the texture.

Amy April 29, 2013 at 12:15 pm

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!

Amy April 29, 2013 at 12:22 pm

Oh, ps, regarding my comment above, she also can’t eat sunflower. And I can’t eat coconut, so that is out, too. :(

Susan April 29, 2013 at 12:24 pm

Please see About Substitutions on the FAQ page. :-)

Diana September 15, 2013 at 3:12 am

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. :D

Claudia November 7, 2013 at 11:09 pm

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 :)

Claudia November 8, 2013 at 9:28 pm

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 :)

Susan November 8, 2013 at 9:37 pm

Claudia, are you soaking the nuts first? Which recipe are you specifically referring to? Cheers!

Claudia November 10, 2013 at 8:51 pm

I made your Roasted Garlic and sun dried tomato vegan cheese, and it was grainy. (I used kitchen aid FP and diamond blender). I constantly had to open and mix everything… and it never achieved a smooth consistency. The same thing with the recipe above (honey and walnut cashew spread), mine came out more like a butter rather than a spread. Do you use the Cusinart or kitchenaid? Does it also take you a long time to make nut cheese/nut cheesecake? And yes, I always soak the cashews or almonds for at least 6 hours.

Susan November 10, 2013 at 9:44 pm

Unless you have a high-speed blender (such as a vitamix) for the cheeses, you will probably always have a little grain. I use a kitchenaid food processor. Cashews will be very smooth while almonds will always have a little texture no matter how long you soak them. As butter is also a spread, I am not sure what you mean about it being more like a butter than a spread. Cheers!

Nycee December 9, 2013 at 1:22 pm

Sounds amazing, can’t wait to make this!!! Thank you

Juanita December 22, 2013 at 9:54 pm

Has anyone tried this recipe creating the dough like a regular bread dough in the kitchen aid stand mixer with the dough hook?

Amy Rogers January 29, 2014 at 7:04 am

Hi Susan,

I am allergic to almonds :( not other nuts. What would be a good substitute for almonds? Macadamia? I follow a lot of raw food websites, I just found yours – omg it’s unbelievable – beautiful.

Thanks,

Amy

Joanne Connor February 16, 2014 at 7:57 am

Hi Susan,
Can I leave the skins on the hazelnuts, or do you know a raw way that I can remove them? I can only find blanching and roasting techniques that involve heat. I am just worried they may be bitter

Susan February 17, 2014 at 3:14 pm

I leave the skins on and haven’t had any trouble. Cheers!

Heather March 10, 2014 at 10:26 pm

Thank you! This is better than anything I’ve had in a raw food restaurant. Rawmazing is right!

Rose Wignall March 18, 2014 at 6:53 pm

Looking to satisfy a majir peanut butter sandwich craving…….i made the cracjers and left out the pepper and sage. Ate them with raw peanut butter. The figs took the place of the jelly and i am very happily satisfied! Thanks so very much!

Sara Bingham March 25, 2014 at 9:46 am

This is a truly beautiful and inspiring website! It is helping me to begin some dietary changes I need to make – thank you so much!

hippymomelizabeth April 14, 2014 at 12:31 pm

Much props on this recipe I cant wait to make this I can tell it will be delicious.

Sonia May 19, 2014 at 8:43 pm

I made these crackers with some modifications. I used walnuts instead of hazelnuts and used dried lavender buds instead of the dried sage. Absolutely gorgeous! Thank you for an amazing recipe!

Sarah May 20, 2014 at 11:51 am

These are delicious!!! Separate and together!

The crackers could have even more flavor. I will definitely make these again, and next time I’ll make sure to activate the sage by rubbing it, and I’ll probably put more sage and fig in. The cinnamon is great, very subtle so they could be used with a savory spread, too.

And this spread is outstanding! I kept checking on it in the cuisinart and just let it go until it got super smooth, which probably took around five minutes.

I love how, with no empty calories, such a small amount is needed. Instead of an entire box of ritz and tub of allouette, i can eat 3 of these crackers with ~5 tablespoons of spread and be so satisfied! And feel great!!! Thank you for the beautiful recipe!

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