Fig Walnut Rosemary Crackers (gluten-free & vegan

• Vegan
• Gluten free

• Produce

  • 3 Figs, dried
  • 1/2 tbsp Rosemary, Fresh

• Baking & Spices

  • 60 g Quinoa flour
  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1 tbsp Flaxseed, ground
  • 60 g Sunflower seeds
  • 100 g Walnuts

Found on nirvanacakery.com

Description

Ingredients

• 3 dried figs, finely sliced
• 100g walnuts (1 cup)
• 60g sunflower seeds (1/2 cup)
• 60g quinoa flour (1/2 cup)
• ½tbsp chopped fresh rosemary
• ½tsp sea salt
• 1tbsp ground flaxseed + 3tbsp water
• 1tbsp olive oil

Directions

• 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 ¼ 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.
• Enjoy!