Hazelnut Fig Seeded Crisps
User Reviews
3.7
Hazelnut Fig Seeded Crisps
Description
The recipe combines whole wheat and bread flours with baking soda and salt, along with sesame seeds, pepitas, millet seeds, flax seeds, whole hazelnuts, and chopped dried figs for texture and flavor complexity. Buttermilk and honey add moisture, acidity, and subtle sweetness to balance the loaf. After an initial 40-to-45-minute bake in a loaf pan, the bread is cooled completely and chilled in the freezer to firm it for thin slicing.
Thin slices are essential for crispness, so a sharp serrated knife is recommended. The slices undergo a second bake at a lower temperature on both sides until golden brown and thoroughly crisp. The final product is a rustic cracker with a rich combination of nutty, sweet, and seeded flavors. Thicker slices can be toasted for a softer version suited to spreads or appetizers.
Additional tips include baking in mini loaf pans for smaller crackers and experimenting with thickness to create different textures, showing the recipe’s flexibility for various serving styles.
Ingredients
- 1 cup whole wheat flour
- 1 cup bread flour
- 1/2 tsp salt
- 2 tsp baking soda
- 1/4 cup sesame seeds
- 1/4 cup Pepitas
- 1/4 cup millet seeds
- 1/4 cup flax seeds
- 1 cup hazelnut whole
- 1 cup figs dried, roughly chopped
- 2 cups buttermilk
- 1/4 cup honey
Instructions
- Set oven to 350F. Grease a standard 9x5 loaf pan.
- Mix all the dry ingredients together in a mixing bowl.
- Stir in the buttermilk and honey. Mix well. (The batter will be thin)
- Pour into a greased loaf pan and bake for about 40-45 minutes, until golden brown and a toothpick inserted in the center comes out dry.
- Cool on a rack.
- When cool, wrap the loaf in foil and pop in the freezer for an hour to an hour and a half to firm it up for slicing. You can also freeze the loaf at this stage and slice and bake it at a later date.
- Slice as thinly as you can, using a very sharp serrated bread knife. The thinner you are able to slice the loaf the crisper your crackers will be. Lay the slices out on a baking sheet.
- Bake at 300, for about 15 minutes, then flip over and bake another 15 minutes, until the crackers are a rich brown and crisp on both sides.
Notes
- Mini loaf pans can be used for smaller crackers; adjust baking time accordingly.
- Ensure slices are as thin as possible for maximum crispness in the final crackers.
- Thicker slices can be toasted instead of baked a second time for softer, rustic crackers.
- Use a very sharp serrated knife to achieve clean, thin slices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 25crisps
Amount Per Serving
Calories 130 kcal
% Daily Value*
| Calories | 130kcal | 7% |
| Carbohydrates | 18g | 6% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 2mg | 1% |
| Sodium | 156mg | 7% |
| Potassium | 153mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 34IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 59mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.7
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