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Fig & Hazelnut Crackers

Have you ever tried those fruit and nut crackers like you can get a trader joes? They are my favorite to eat with goat cheese or add to a charcuterie board. I can never seem to keep enough of them around. This is my spin on those crackers and they are delectable and will keep you well stocked.

Admittedly cutting the crackers thin enough is the most challenging part. Freezing helps, make sure you have a sharp knife and take your time. Trying to move too fast here can cause the loaf to crack or crumble while your slicing. Just be patient and it will work out.


  • 1/2 cup whole wheat flour

  • 1/2 cup white flour

  • 1/2 cup dried figs - roughly chopped

  • 1/2 cup hazelnuts - roughly chopped

  • 1/4 cup sunflower seeds

  • 3 Tbsp maple syrup

  • 2 Tbsp fresh rosemary chopped

  • 1 Tbsp ground flax

  • 1 tsp salt

  • 1 tsp baking soda

  • 1 cup milk


Preheat the oven to 350° and grease a bread pan really well.

Combine all ingredients in a bowl and mix well. Pour the batter into the bread pan and bake for 35 minutes.

Remove from the oven and allow to cool. Remove from the pan and wrap up then place in the freezer for at least 2 hours or up to overnight.

When the loaf is well frozen preheat your oven to 400°.

Let the loaf thaw for at least 10 minutes, up to half an hour if it is really solid. Use a serrated knife or a pastry cutter and slice into very thin slices.

Place the slices on a baking sheet and bake for 8 minutes on one side and then flip and bake for 5 - 8 more minutes until crisp and golden brown. At this point I like to break them in half so they are the perfect cracker size.

This post contains links that I may make a small commission from

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