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  • 100% Plant-Based


Serving size: 12

Figs might be my favorite fruit of all time and this recipe features both dried and fresh figs. My homemade dried fig & walnut rosemary crackers are better (and fresher) than anything you can buy in stores and the recipe could even double as a delicious loaf of fig & walnut bread if you were to forgo the final step of the process that turns them into crackers.


• 1 cup whole wheat flour

• 1/2 cup dried figs, chopped

• 1/4 cup walnuts, finely chopped

• 1 tablespoons flaxseeds

• 1 tablespoon pumpkin seeds

• 2 tablespoons coconut sugar

• 1 tablespoon fresh rosemary, chopped

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup almond milk

• 1 tablespoon lemon juice

These crackers are nutrient-dense and fiber-packed with the mix of dried figs, nuts and seeds. The figs are especially cleansing because of their high fiber content (more than prunes), they're an incredible plant-based source of calcium, and actually contain the highest concentration of polyphenols found in any dried fruit. The walnut & seed blend also adds a dose of healthy fats essential for healthy skin, hair, balanced hormones, brain function, and better mood.


Preheat the oven to 350 degrees.

In a large bowl, mix together all of the dry ingredients then pour in the almond milk and lemon juice and stir to combine. Pour the batter into a parchment paper lined loaf pan and bake for 35 minutes.

Once you remove the loaf from the oven, allow to cool completely. The longer you let it cool the easier it will be to slice. At this point, you could enjoy this as a bread, but we will continue on to make the crackers. You could even save half the loaf to use as a fiber-packed bread throughout the week and use the other half to make crackers.

Once the loaf has cooled completely, use a serrated knife to slice the loaf as thinly as possible into the cracker pieces. A single loaf can yield roughly 24 crackers or more and the thinner the slice, the crispier the cracker.

Spread out all of the thinly sliced bread pieces onto parchment lined baking sheets and bake for an additional 15-18 minutes until they have crisped up. Keep in mind, they will also continue to crisp up once taken out of the oven and are cooling on the baking sheets.

Once cooled, they're ready to enjoy for a variety of uses and will keep for about 2 weeks if stored in an airtight container. One of my favorite ways to enjoy these is with a good vegan spread topped with fresh figs. I've shared one of my go-to spread recipes below.


• 1 3/4 cup cashews (soaked)

• 1/2 cup water

• juice of 1 lemon

• 2 tablespoons truffle oil

• 1 teaspoon Himalayan pink salt

• 3/4 cup shallots, chopped

• black pepper to taste


Sauté the chopped shallots in a little olive oil over medium low heat for approximately 5 minutes. Remove from the heat, allow to cool and set aside.

After the cashews have soaked for 2 hours, add them to a food processor or high-powered blender followed by 1/2 cup fresh water, the lemon juice, truffle oil, salt, pepper and cooled shallots. Blend until completely smooth. I recommend placing the spread in the fridge to chill before serving.


For the crostinis pictured here, I simply topped each cracker with some of the spread followed by fresh cut figs and a sprinkle of crushed nuts.

This is always a crowd pleaser not only because they're so tasty, but also because they look so beautiful sitting out. They're perfect to throw together when you're having company and easy to snack on as little hors d'oeuvres. The crackers are sure to be mistaken for the store bought version but will taste even better, I promise.


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