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
Crackers
- 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
- Stir together ground hazelnuts, almonds, oat flour, flax, cinnamon and sage. Mix well.
- Add water and knead into “dough”.
- Knead chopped dried figs into dough until well blended. Roll or press to 1/4 inch thick sheet and score or cut into squares.
- 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
- Place cashews, pine nuts lemon juice and honey in food processor. Process until smooth.
- 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
nancy lober wrote on February 25, 2013
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 wrote on February 25, 2013
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.
Ana wrote on November 27, 2012
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!!
Eva luna wrote on October 21, 2012
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.
bobbie joh wrote on December 21, 2011
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!
Amber wrote on December 1, 2011
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
Lisa is Raw on $10 a Day (or Less) wrote on November 17, 2011
These look perfect!
Ronel wrote on November 16, 2011
I should have also added the name of the brand of knobbed rolling pin. Thanks again.
Ronel wrote on November 16, 2011
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.
JUDY wrote on November 11, 2011
I still have not been able to locate raw oat flour, any suggestions?
Susan wrote on November 11, 2011
Yup…Sunrise Flour Mills…you can click on their logo in the sidebar. 🙂