I’ve got another yummy recipe for the party season for you – Fig Walnut Rosemary Crackers. They are everything crackers should be, crispy, full of flavour and so moreish. I could not stop myself from eating them!
Inspired by my ever so popular Buckwheat Rosemary Crackers these are much nuttier and just as amazing. Only missing some cashew cheese to dip in.
To make the crackers I’ve used ground walnuts, sunflower seeds and quinoa flour mixed with flax egg and little olive oil with an addition of dried figs and fresh rosemary. The dough is fairly oily because of the high nut and seed content and the extra addition of olive oil. I’ve made them with and without the olive oil and it works just the same, but for me, they taste so much better with it, so I do recommend adding some in.
The dough is also quite textured and with the addition of the figs, it has a tendency to split when rolling out. But don’t worry, just have patience and use your hands to shape and push the dough together as needed. It also depends on the way you cut your figs, I’ve sliced mine very thin, but left them long for the look. If you slice them smaller it will be easier rolling it out. You can cut the crackers into small squares or triangles like me, whatever you prefer. If you like to make them completely grain-free just replace the quinoa flour with extra sunflower seeds. Enjoy with some great company:)
Fig Walnut Rosemary Crackers (gluten-free & vegan)
Ingredients
- 3 dried figs, finely sliced
- 100g walnuts (1 cup)
- 60g sunflower seeds (1/2 cup)
- 60g quinoa flour (1/2 cup)
- 1/2tbsp chopped fresh rosemary
- 1/2tsp sea salt
- 1tbsp ground flaxseed + 3tbsp water
- 1tbsp olive oil
Instructions
- Preheat the oven to 180°C (350F)
- Prepare 1 baking sheet.
- Mix the ground flaxseed with water and set aside to thicken.
- Place walnuts and sunflower seeds (you can do this separately) into food processor or blender and pulse until finely ground. Scoop into a mixing bowl.
- Add quinoa flour, rosemary and sea salt and whisk well together.
- Stir in olive oil followed by flax egg.
- Bring together into a dough, if needed add in extra water by tsp and blend in chopped figs. The dough will feel slightly wet and oily.
- Shape the dough into ball and place onto a baking paper. Using rolling pin roll out into circle until about 1/4" thickness. Be patient with the dough, it will crack because of the figs, just use your hands to shape it and push back together.
- Using pizza cutter cut the dough into 16 wedges like you would cut a pizza.
- Carefully transfer onto a baking tray with the baking paper.
- Bake for 15-18 min until golden brown.
- Store in an airtight container for up to a week.
I’m lucky enough to have tasted one of these & they really are as good as they taste & look. YUM!!! X
Thank you lovely Teresa for your comment! More coming up soon! xx
It is amazingly delicious and special crackers !! one oth the best I ever tasted! thank u, dear Chef!
Thank you so much for your wonderful comment! I’m so happy you love these, they’re one of my favourites.
Amazing as always!! I wonder if I could substitute coconut flour or almond meal for the quinoa flour. Any thoughts? Thank you.
Hi Jan, that’s so good to hear! I think almond meal would work better or you could just add extra sunflower seeds if you like to avoid grains. Thank you so much for commenting:) x
Hana, These were amazing!! I had to fight my 8-year old for the last crumbs! Will have to make some. Thank you.
Hi Belinda, I’m so happy to hear that! Thank you for leaving such a lovely comment. x
I stopped buying boxed cracker long ago…so tired of reading the horrific ingredients. It’s about time I try my own and this will be my first shot. Happy feasting!
Exactly to the point! Hope you enjoy them:)
These are beautiful and right up my alley. What a great gift they would make, too. Thanks!
Thank you so much Coley! Yes, they would, I’ve gift wrapped them for a little sale I was doing with some of my friends and they looked fantastic!
These look delicious. I really need to make some crackers as they are my weakness! Xx
Thank you Sasha! I can tell you so are mine:) xx
HI! Do you thing I can substitute quinoa flour for ground pepitas (pumpkin seed meal)? Thanks.
Hi Katja, I think it should work. You might need little more than the quinoa flour, just see how the dough feels once it comes together.
I made these Fig Walnut rosemary crackers and Hmmm… where did they go!?! They are so good! Earthy flavors with the sweet textures of fig. They store well too.
Hi Miranda, thank you so much for leaving such lovely comment! I had the same problem :) gone too fast!
Hi Hana
I tried these crackers today. I used amaranth flour instead of quinoa flower (which is horrendously expensive here in Switzerland!) which I think works just as well. I like the taste of the crackers, the rosemary and the figs go well together I find.
My issue was – at least so I think – that the dough was not thin enough so the crackers are not crunchy through the middle. Also, they didn’t brown as nicely as the ones in your pictures. Any idea why?
Cheers, Kathrin
Hi Kathrin, great idea to use amaranth instead of quinoa, they are very similar consistency and must have worked well too. It will be tricky to roll these very thin unless you omit the figs. The only suggestion that I have is perhaps to bake them little longer and see if that will improve the crunch for you. Do let me know :)
I enjoyed these. I added a few more figs and cut them into squares so I could top them with goat cheese and a dab of honey. I’ll be saving this recipe!
Wonderful, I’m so happy to hear that. Thank you so much for your lovely comment. :)
Hi
Can I use oats flour instead of quinoa flour or any other flour? Thank you
Maria
Hi Maria, yes you can. Just use any gluten-free flour that you have available – oat, buckwheat, brown rice, teff, sorghum will all be fine.