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Fig Walnut Rosemary Crackers

Irresistible Fig Walnut Rosemary Crackers Perfect for Snacking

These Fig Walnut Rosemary Crackers are a delightful blend of flavors, perfect for snacking and gluten-free gatherings.
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Prep Time 15 minutes
Cook Time 18 minutes
Cooling Time 5 minutes
Total Time 38 minutes
Servings: 4 crackers
Course: Appetizers
Cuisine: Vegan
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crackers
  • 1 cup Walnuts Adds crunch and richness; substitute with pecans or hazelnuts for a different flavor profile.
  • 1/2 cup Sunflower Seeds Provides texture and nuttiness; can be replaced with pumpkin seeds for a similar taste.
  • 1 cup Quinoa Flour Gives structure to the crackers; substitute with almond flour for a grain-free option.
  • 2 tablespoons Ground Flaxseed Acts as a binding agent in place of eggs; ensure to soak flaxseed to create the 'flax egg' consistency.
  • 2 tablespoons Olive Oil Adds moisture and flavor; can be omitted for a lighter cracker, but recommended for improved taste.
  • 1 cup Dried Figs Adds natural sweetness and texture; mix in more or substitute with raisins for a different flavor.
  • 1 tablespoon Fresh Rosemary Imparts aromatic flavor; thyme or oregano can be used as alternatives.

Equipment

  • mixing bowl
  • baking sheet
  • parchment paper
  • Rolling Pin
  • sharp knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
  2. In a mixing bowl, combine ground walnuts, sunflower seeds, quinoa flour, and a pinch of salt.
  3. Mix ground flaxseed with three tablespoons of water and let it sit for about 10 minutes.
  4. Add olive oil and soaked flaxseed to the dry mixture. Fold in chopped dried figs and fresh rosemary.
  5. Knead the dough gently, adding more quinoa flour or sunflower seeds if too crumbly.
  6. Place dough between two sheets of parchment paper and roll out to about 1/8 inch thick.
  7. Cut the rolled dough into squares or triangles and place on the prepared baking sheet.
  8. Bake for 15-18 minutes until golden brown and crispy.
  9. Let the crackers cool on the baking sheet for about 5 minutes, then transfer to a wire rack.

Nutrition

Serving: 4crackersCalories: 120kcalCarbohydrates: 10gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gSodium: 50mgPotassium: 150mgFiber: 2gSugar: 1gCalcium: 20mgIron: 0.5mg

Notes

Store in an airtight container at room temperature for up to 1 week or in the fridge for up to 2 weeks.

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