Fig and Walnut Crackers

Gluten-free | Refined sugar-free | Dairy-free

Makes 40 + crackers

Why it’s delicious

Introducing my delightful Fig and Walnut Crackers recipe! Say goodbye to pricey gluten-free artisan crackers that may not align with your dietary needs. Created with love and care, these crackers are not only more affordable but also free from ingredients that could disrupt your blood glucose and insulin levels. 

Crunchy and bursting with flavour, our Fig and Walnut Crackers are a delicious alternative to store-bought options. Trust me, they taste even better than the ones you find at the supermarket! Give your taste buds a treat while nourishing your body with our wholesome homemade crackers.

Helpful hints + tips

As this recipe is gluten-free, I have also used xanthan gum to provide elasticity and fluffiness that the gluten would otherwise provide.

I use my Sweet as Fibre Syrup as a refined sugar substitute in this recipe due to its natural sweetness. My fibre syrup is a low-calorie prebiotic fibre made from 100% pure chicory. Feel free to use your own fibre syrup, but read the labels. Many companies lace their syrups with malt extract and stevia to make them sweeter. If your fibre syrup isn't golden, it probably isn't 100% pure. Click here if you would like to purchase my Sweet As Fibre Syrup. 

This recipe also calls for inulin powder, a soluble fibre derived from plant-based sources. It is a prebiotic, making it a fantastic ingredient for gut health and a healthy alternative to sugar. I use Pure as Inulin Powder, a 100% natural plant-based prebiotic chicory inulin powder to support a healthy digestive system. It also tastes like candy floss! Please check out our online store here to place an order. You can also read more about inulin powder --> here. 

Ingredients

• 100 g (3.5 oz) dried figs
• 100 g (3.5 oz)  almond flour or almond meal
• 100 g (3.5 oz) plain gluten-free flour blend
• 1 level tsp baking soda
• 1 tsp Himalayan or mineral salt
• 1 tsp xanthan gum
• 60 g (2 oz) walnuts, dry roasted in a pan for a couple of minutes
• 40 g (1.4 oz)pumpkin seeds
• 20 g (0.7 oz) sunflower seeds
• 250 ml (8 ½ fl oz) non-dairy milk like unsweetened almond, coconut or hemp milk
• 90 g (3 oz) Sweet as Fibre Syrup
• 1 tsp apple cider vinegar
• 2-3 tbsp Pure as Inulin Powder 

Method

1. Preheat your oven to 160C (320F) with the metal rack in the centre of the oven. Line a loaf tin with nonstick baking paper. 
2. Soak the figs in boiling water for 10 minutes and then slice them into strips, discarding the soaking water.
3. In a mixing bowl, stir together the almond and gluten-free flour, baking soda, salt and xanthan gum. Add the walnuts, pumpkin and sunflower seeds and the drained sliced figs and stir through. 
4. Whisk together the non-dairy milk, fibre syrup and vinegar and pour into the mixing bowl. Stir with a wooden spoon to combine. The mixture will be very wet, which is perfect. 
5. Pour the mix into the lined loaf tin and bake in the oven for 45-50 minutes or until golden on top, or when a skewer is inserted into the middle of the loaf comes out with only a few crumbs still attached. If it is still doughy, continue to bake for 5 minutes until it is cooked through. 
6. Allow the loaf to cool in the tin for 10 minutes, then turn it out and cool on a wire rack for 1 hour. 
7. When 1 hour is up, place the loaf in the freezer and freeze for 3-4 hours. The reason you freeze the loaf is to make it easier to slice. When it is slightly hard, it is so much simpler to get very thin, even slices. 
8. Preheat your oven to 140C (280F) on fan bake or fan assist. 
9. Remove the loaf from the freezer, and using a long, sharp, serrated knife, also known as a bread knife, slice the loaf as thinly and evenly as you can. Take your time, as this will determine how well your crackers crisp up and your final yield. 
10. Lay the crackers onto a couple of nonstick baking paper lined trays and sprinkle the tops with inulin powder. 
11. Bake for 30-40 minutes or until the crackers are a dark golden colour all over. You may need to turn the trays as the crackers bake to ensure they cook evenly. 
12. Allow the crackers to cool on the rack for 10 minutes, and then transfer to wire racks to cool completely. They will get more crisp as they cool. 
13. Store in an airtight container for up to 1 week. I like to store mine in the fridge for a cold crunch when you bite down.