Your whole food, plant-based life.

Hazelnut Fig and Sage Crackers with Honey Walnut Spread

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

Share Via
Share on Pinterest
Share with your friends



  1. jenny wrote on July 26, 2014

    oops nevermind, I just read through some of the other posts and found the answer!! I LOVE YOUR SITE and have tried one recipe so far – the cheezy almond kale crackers — OMGOSH to die for!! TY Sooooooooo much!! Going to be getting your dessert book!!

  2. jenny wrote on July 26, 2014

    i cant find RAW OAT FLOUR anywhere, where do you purchase yours? Thanks so much!!

  3. Sarah wrote on May 20, 2014

    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!

  4. Sonia wrote on May 19, 2014

    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!

  5. hippymomelizabeth wrote on April 14, 2014

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

  6. Sara Bingham wrote on March 25, 2014

    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!

  7. Rose Wignall wrote on March 18, 2014

    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!

  8. Heather wrote on March 10, 2014

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

  9. Joanne Connor wrote on February 16, 2014

    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 wrote on February 17, 2014

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

  10. Amy Rogers wrote on January 29, 2014

    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.




Post a Comment