Fig and Walnut Flax Crackers

Tuesday October 30, 2012


Elemental Custard

Weather got you down? I know it’s playing its toll on me… It makes me sad when Autumn starts its painful descent into Winter. The cold chill of the air, the trees bare and desolate with none of their prior vigor. The colours that were once so vibrant turn into mounds of leaves, dead and decaying on the ground. Simply reminding us that winter is coming (while there may not be snow to show it). Winter seems to no longer be a vivid white wonderland.

You know what I do when I’m feeling sad?..I simply remember my favourite thinnnnnngs… *bursts into song*.

Just kidding. I bake crackers.

And then I eat them ALL. There is no singing involved.

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So with this miserable weather we have been having, I thought it was high time for a fun baking project. I was perusing the interwebz the other day and stumbled upon (figuratively speaking of course) this recipe on Epicurious for fig and walnut crackers. I kinda dropped everything I was doing and rushed out to make them.

Crackers are probably one of my weaknesses (that and popcorn). And you know what? These are perfect brain food! Full of omega-3 fatty acids from the flax and walnuts.

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Fun musing of the day: walnuts are shaped like brains – because they are good for your brain! (I totally wanted to make some Halloween cupcakes or cookies with walnuts on them (deliciously eerie) but instead I decided to watch disney movies and paint my fingernails crazy colours. Such is life.

Speaking of crackers...You should also check out these Homemade Goldfish Crackers.

Happy Tuesday everyone!

Recipe: Fig and Walnut Flax Crackers

recipe inspired by these
Ingredients:

8 dried figs chopped small
1/3 cup walnuts chopped in small chunks (you could pulse these briefly in a food processor)
3 tbsp ground flax
1 tbsp whole flax seeds
1 1/2 cups whole wheat flour
1/2 tsp baking powder
pinch of salt
1 tbsp brown sugar
1/4 cup butter at room-temp
1/2 cup milk or soymilk
optional: 1 tsp rosemary chopped fine, coarse sea salt for sprinkling

Method:

Preheat the oven to 325 degrees F. In the bowl of a stand mixer, combine the flour, salt, ground and whole flaxseeds, baking powder and sugar.

Add the butter and mix with the paddle attachment until it resembles small peas. Add the figs, walnuts and milk and mix until a dough forms. Form into a ball, wrap in plastic wrap and refrigerate for 10 -30 minutes.

On a lightly floured surface, roll out the dough to 1/8 inch thick. slice the dough into squares (any size you want your crackers to be). On my second batch I added rosemary with the walnuts and I sprinkled them with coarse sea-salt before baking. They were equally delicious

Transfer to a parchment lined or silpat lined baking sheet. Bake in oven for 20 minutes or until golden. Let cool on wire rack.

Enjoy with almond butter, apple butter or just plain.

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