Fig, Walnut, and Rosemary Crackers

Try these gluten-free vegan crackers!

Ingredients:

3 dried figs, finely chopped
1 cup walnuts (100 grams)
1/2 cup sunflower seeds (60 grams)
1/2 cup quinoa flour (60 grams)
1/2 tablespoon chopped fresh rosemary
1/2 teaspoon sea salt
1 tablespoon of ground flaxseed + 3 tablespoons of water
1 tablespoon of olive oil

Directions:

1. Heat the oven to 180 degrees.
2. Prepare 1 baking tray.
3. Mix ground flaxseed with water and set aside to thicken.
4. Put the walnuts and sunflowers (you can also separately, not necessarily together) in a food processor or blender and grind them. Pour into a bowl.
5. Add quinoa flour, rosemary and sea salt. Whisk well.
6. Stir in the olive oil, then the linseed mass.
7. Mix into a dough. If necessary, add additional water a teaspoon at a time; stir in the chopped figs. The dough should look slightly moist and oily.
8. Form a ball from the dough and place it on baking paper. Using a rolling pin, roll the dough into a circle (about half a centimeter thick). Be patient - the dough will crack because of the figs. Just shape the dough with your hands and fix the cracks.
9. Using a pizza cutter, cut the dough into 16 slices (as if you were cutting a pizza).
10. Carefully transfer to a baking sheet with baking paper.
11. Bake for 15-18 minutes until golden-brown.
12. Store in an airtight container for up to a week. Delicious!

Yield: 16 crackers

Recipe: nirvanacakery.com