Hazelnut Fig Crisps

I know you’ll get a kick out of these Hazelnut Fig Crisps if you’re a fan of those fancy store bought crisps. Even more so if you’ve been intrigued but weren’t willing to plunk down the $8 a box. Isn’t it thrilling to realize you’re not dependent on ready-made!

homemade hazelnut fig crisps are like a thin savory biscotti

They start their life as a dense loaf that is heavily studded with nuts, seeds and dried fruit. The loaf is then thinly sliced and baked again until crisp. The final crackers are crunchy with a nice bit of chewiness, full of flavor, and beautiful. We’ve always used these crackers with cheese – our favorite pairing is with soft blue or goat cheese. But I’m thinking they would make a glamorous breakfast, smothered in cream cheese. And you’d be hard pressed to find a healthier snack.

it’s so easy to make these crisps your own by varying the ingredients.

The recipe calls for a cup of seeds, so you could mix and match any way you want. I used sesame, millet, pepitas, and flax seeds. Then you can further personalize it with your favorite nuts, dried fruits, herbs, etc. I used whole hazelnuts and rough chopped dried figs.

these homemade seeded crackers comes together super easily in one bowl.

It’s like a quick bread, and all you do is throw everything together in a single bowl – I love that! The hardest part about this recipe is choosing your add-in ingredients because the possibilities are endless.

The loaf comes out of the oven a deep glossy brown. Let it cool, then wrap it up and pop it in the freezer. When it hardens you’ll have a much easier time slicing it thinly for its second round in the oven.

however you slice them, these crackers are fabulous.

I originally sliced the bread after it was in the freezer for about an hour. I tried leaving the loaf in the freezer a little longer, and managed to get very thin slices on the mandolin set at 1/4 inch. Only try this if you’re skilled with the mandolin…you have to apply even pressure, and use caution. If the bread becomes frozen solid it can’t be sliced, so you have to let it thaw somewhat.

The fun of a recipe like this is the room it leaves for wild creativity… I have a feeling I’ll be working with this idea a lot.

more cheese plate ideas ~

 

Seeded crisp crackers
Print
3.25 from 28 votes

Hazelnut Fig Seeded Crisps

I know you’ll get a kick out of these Hazelnut Fig Seeded Crisps if you’re a fan of those fancy store bought crisps.  Even more so if you’ve been intrigued but weren’t willing to plunk down the $8 a box.  Isn’t it thrilling to realize you’re not dependent on ready made!
Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Yield 25 crisps
Calories 130kcal
Author Sue Moran

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 whole hazelnuts
  • 1 cup dried figs, 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.

Cook's notes

  • You can bake these crackers in mini loaf tins for a smaller cracker if you want.  Just adjust the baking time down to suit the size of the pan.
  • If your slices are a bit on the thick side, pop them in the toaster!  I think I will experiment with some intentionally thicker slices.  They would make fabulous tartines, or crostini, too.

Nutrition

Calories: 130kcal | Carbohydrates: 18g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 156mg | Potassium: 153mg | Fiber: 3g | Sugar: 7g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

email sign up prompt

 

You Might Also Like

24 Comments

    Leave a Reply

    Please rate this recipe!




  • Reply
    Holly
    March 19, 2019 at 11:52 am

    This looks amazing. How important is it to use wheat flour? I’m wheat intolerant so I was thinking of trying this with oat flour or coconut flour…

    • Reply
      Sue
      March 19, 2019 at 12:10 pm

      I think you could definitely get away with using another type of flour, I would try oat or a gluten free baking mix, but I would not try coconut flour, it behaves very differently from other flours.

  • Reply
    Janice Smith
    December 31, 2018 at 11:19 am

    How many calories in this bread

  • Reply
    Debby
    December 8, 2018 at 3:01 pm

    5 stars
    Great recipe. Did mine with pistachios and currants instead of the hazelnuts. Great result!

    • Reply
      Sue
      December 8, 2018 at 3:12 pm

      There are so many ways to change these up, thanks for the feedback Debby!

  • Reply
    Heather
    February 10, 2016 at 3:00 pm

    I have been using electric slicer . They come uniform sizes and you can adjust thickness. I have found however that 25 minutes gives me a burnt product. I leave in for 15 minutes only.

    • Reply
      Sue
      February 10, 2016 at 3:07 pm

      Thanks for that feedback Heather…I think an electric slicer would be perfect for this!

  • Reply
    Lemon Chiffon Cake
    March 11, 2013 at 3:59 pm

    Can I sub whole-wheat or othere whole-grain flour for bread flour? I would like to make this 100% whole-grain.

  • Reply
    shannon weber
    January 15, 2013 at 3:44 am

    OMG CRISPS! what a fantastic idea! Why is this one of those things that i’ve never once thought to make on my own? They are just beautiful…stunning, really. Great recipe; i’m totally going to experiment with this.

  • Reply
    The Café Sucré Farine
    January 13, 2013 at 6:56 pm

    YUM! I make something similar but I LOVE your version! These look just amazing with the hazelnuts and figs.

1 2

Sharing is Caring

Help spread the word. You're awesome for doing it!

Grab my latest e-book

for free!

Subscribe to get first dibs on all my new recipes, plus extra subscriber only benefits!

 

You can unsubscribe at any time by clicking the link in the footer of our emails. For information about our privacy practices, please visit our website.

You have Successfully Subscribed!