Fig, Walnut, & Seeded Cracker Crisps

I love those crisps or crackers that you buy at the specialty food stores that are studded with dried fruits, seeds, and nuts, but they can be very expensive so I decided to make my own. I always have dried figs on hand as my husband uses them as fuel for long bike rides, so I decided to make my crisps with figs, toasted walnuts, a variety of seeds and just a little rosemary. You can really play around with different additives such as toasted almonds or hazelnuts in place of the walnuts, or using dried cranberries, apricots, or dates in place of the figs.

I found that you do need to chop the dried fruit up quite finely to ensure that the crackers crisp up nicely, and that slicing them as thin as possible helps also. The baked loaves are frozen before slicing which really enables you to slice them as thin as you need to. I will be honest and say that my first batch that I cut by hand were a little thicker and therefore did not crisp up as much as I would like. I then used a mandoline to slice the rest thinner and they crisped up perfectly. I used two 8 x 4 inch loaf pans which made crackers about 2 inches by 4 inches. If you prefer the square shape like the crackers sold in the specialty stores, I would use one 8 x 4 inch loaf pan and simply bake a little longer. Do not be concerned if the crackers are not as crispy as you would like while they are still hot from the oven, as they will crisp up as they cool.

These tasty crackers have lots of crunch and flavor, and are great to serve with sliced cheese, or spread with a light cream cheese. With the holidays quickly approaching, I plan on making a batch or two of these crackers to use when entertaining family and friends!

Why Healthy

  • Walnuts are a good source of protein and are rich in phytosterols which help to lower cholesterol. Also rich in fiber and vitamin E.
  • Seeds are a good source of protein, fiber, and minerals.
  • These fat free, seed studded crisps offer a healthy snack option for the upcoming holidays.



Fig, Walnut, & Seeded Cracker Crisps

Yield: Makes 8 Dozen

Prep Time: 25 mins

Cook Time: 1 hr


1 Cup all-purpose Flour
1 Cup Whole Wheat Flour
2 Teaspoons Baking Soda
1/2 Teaspoon Salt
2 Cups Low Fat Buttermilk
1/4 Cup Coconut Palm Sugar (Or Dark Brown Sugar)
1/4 Cup Organic Liquid Honey
1/2 Cup Pumpkin Seeds
1/4 Cup Sesame Seeds
1/4 Cup Sunflower Seeds
3 Tablespoons Flax Seeds
1/2 Cup Chopped Walnuts
1 Cup Dried Figs, Stems Removed & Finely Chopped
1 Tablespoon Finely Chopped Fresh Rosemary

Adapted from Double Baked Crisps from the blog


Preheat oven to 350 degrees F. and lightly grease 2 (8 x 4 inch) Loaf Pans (Or 1 (8 x 4 inch Pan For Larger Crisps)
In a large bowl, mix together the two flours, baking soda, and salt.
Add the buttermilk, sugar, and honey, and stir until well mixed.
Add the seeds, nuts, figs, and rosemary and stir to combine.
Pour the batter equally between the two pans, and bake for 30 to 35 minutes or until the loaves are set and springy to the touch.
Cool to room temperature, then wrap in foil and freeze for 3 to 4 hours.
Preheat oven to 300 degrees F.
Slice the loaves as thinly as possible (see notes above), at least 1/8 of an inch or thinner.
Lay the crisps flat on baking sheets, then bake for 15 minutes on one side.
Turn the crisps over, then bake for another 10 minutes or so, or until the crisps are browned.
Cool the crisps to room temperature (they will crisp us once cooled), then store in an airtight container.


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