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Have you had those fabulous seeded crackers from the gourmet markets? They're loaded with dried fruit, nuts and seeds. Thin and super crisp, they make a delicious nibble on their own and are also quite sensational with soft and hard cheeses, hummus and spreads of all varieties. However....they're EXTREMELY EXPENSIVE!
Even at Trader Jo's, which has wonderful gourmet products at reasonable prices, they're selling for four dollars for a small box. And at the fancy-dancy markets.... well, be prepared to spend most of ten dollars for an even smaller package.
Guess what? You can make these delightful, healthy crackers at home for a FRACTION of the commercially packaged price. And with this recipe, you can have fun mixing and matching the seeds, nuts and dried fruit to your own taste.
Fun is definitely what we had while coming up with these Seeded California Fig & Pistachio Crisps. It all started with a wonderful package on our front steps. It arrived from sunny California loaded with beautiful dried figs and with some awesome OXO kitchen tools. The package was part of a recipe development challenge for EatWriteRetreat, a blogger's conference we'll be attending in Philadelphia in two short weeks.
If you're a regular reader here at The Café, you may be feeling like you're having deja vu, since I mentioned a similar package several weeks ago filled with California Raisins. I used them in my Sweet & Spicy California Raisin Jam w/ Orange & Ginger. No, you're not dreaming, we actually received TWO of these fun packages since Scott and I will both be attendees at the conference.
The challenge was to come up with an appetizer using the "mystery" ingredient we received in our packages, this one was California Figs. We enjoy figs, both fresh and dried here at the Café, so we were excited about the assignment. I love it that they're an all natural energy source and are fat, sodium and cholesterol free. The old brains were whirring as we tried to decide which way to go, and it seemed like we had a zillion ideas.
We finally decided on a crisp, healthy cracker that would mimic those fancy seeded gourmet delights. I got to work in, what my husband calls, "the mad scientist mode". We (I did the cooking and Scott was the taste-tester and critiquer) tried different combinations and amounts of ingredient, varying the pan shapes as well as the baking times and temperatures.
We're super happy with the final results. Our crisps include equal amounts of all-purpose and whole wheat flour, Greek yogurt, low fat milk, brown sugar, honey, lots of healthy seeds, pistachios, golden raisins and a generous portion of the delicious California Figs. I baked them in small pans and, after cooling, sliced them super thin and popped them back in the oven for a final crisping. With the other half of the batter, I used empty tomato cans which made round-shaped crackers ...................... beautiful on a cheese or appetizer tray!
One last thing I love about this recipe; it makes a TON! ................. but you don't have to make all the crackers at one time. You can throw the whole baked loaves in the freezer and when you get the call that company's coming, pull one out, slice it thin and pop it in the oven. When the doorbell rings, the most delicious aroma will greet your guests and they'll think you ARE the gourmet market!
- 1 ½ cups coarsely chopped California Dried Figs I used California Mission Figs but any kind will work
- 1 cup whole wheat flour
- 1 cup all purpose flour 2 tablespoons removed to coat figs, see instructions
- 2 teaspoons baking soda
- 1 ¼ teaspoons kosher salt
- ⅓ cup brown sugar
- 1 cup nonfat Greek yogurt
- 1 cup low fat milk
- ¼ cup honey
- 1 cup golden raisins
- 1 ½ cups shelled pistachios
- ½ cup sunflower seeds
- ¼ cup chia seeds
- ¼ cup sesame seeds
- ¼ cup flax seed*
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Preheat oven to 350˚F.). Spray five small bread pans generously with baking spray (for rectangle shaped crackers).
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For round crackers use clean, dry, empty food cans. Number of cans will depend on size of cans. I used seven 10-ounce Rotel tomato cans. Spray cans with baking spray. Rub spray all over with a paper towel then spray again. Cans need to be very well greased to ensure easy removal of loaves.
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Combine chopped figs with the 2 tablespoons flour. With your hand, toss to completely coat figs with flour. Set aside.
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Whisk together Greek yogurt, milk and honey in a medium size bowl. Set aside.
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Combine both flours, brown sugar, baking soda and salt in a large mixing bowl. Add raisins, pistachios and all seeds. Stir to mix well.
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Add Greek yogurt mixture to dry ingredients and stir until all four are incorporated. Add chopped figs and stir gently just to combine.
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Divide batter between prepared pans, filling ¾ full. Bake for 25-30 minutes, until golden brown and toothpick inserted in center of a loaf comes out clean. Cool for 10 minutes in pan, then turn out onto cooling rack and cool completely. When cool, place in freezer for at least 1 hour.
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When ready to complete crackers (their "second bake"), preheat oven to 250˚F and line 2 sheet pans with parchment paper.
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Remove loaves from freezer. With a sharp knife, slice loaves as thinly as possible. Place slices on prepared sheet pans. Bake for 40-45 minutes or until golden brown and quite crisp. Crisping will continue as crackers cool. When completely cool, store in an airtight container.
~ *Use milled or ground flax seed whenever possible. Whole flax seeds are not easily absorbed and therefore much of the nutritional value is lost.
~ If weather is humid and crackers loose some of their crispness, you can easily restore their deliciousness by placing in a 250˚F oven for 10 minutes.
~ Mix and match the seeds and nuts to your liking, just keep the total amount the same. Also feel free to substitue different dried fruits, really the sky's the limit to the variations that are possible here.
~ A tablespoon of chopped fresh rosemary is a delicious addition to this recipe. We wanted to let the figs shine on their own this time, but we also tried it with the rosemary and it's wonderful!
~ When you're slicing the crackers, it will be difficult to slice thin when you get to the end of the loaf. Instead of wasting the last little bit, I cut the ends up into little cubes, toast them in a separate pan as the crackers bake and voila! Delicious croutons that will jazz up the simplest salad!
~ If you're tired of granola, these are wonderful for breakfast with fresh fruit and yogurt!
Rebecca says
These crackers are terrific! I didn’t have enough ingredients for a full recipe so I cut it in half. I was a bit apprehensive about messing with the recipe but all went well. My son began nibbling them after the “first” bake! I can’t wait to make a full batch for a cheese board when I have girlfriends visiting. Meanwhile, my son and I will snack on my test run. Will try the Rosemary crackers next!
Chris Scheuer says
Thanks so much for letting us know, Rebecca!
Rebecca says
Quick question about the pistachios....do you chop them at all or just add whole? I am looking forward to trying these and the other small crackers on your site.
Chris Scheuer says
Hi Rebecca, you can roughly chop them but, even if you don't, when you slice them it will be fine.
Rebecca says
Thanks. I may do a rough chop. I plan to make them tomorrow and will post a review! I had all the ingredients except for flax meal.....we use it regularly in granola so I was glad to get some for the pantry.
Carol says
I am in the process of making these right now. So far they are so good that they aren't making it to the "second bake". Even my husband, who is not a big fan of dried fruit is snacking on the end bits as he walks by. I baked some in mini cake pans and cut the loaves in half and then sliced. The shape of the slices is not a big deal to me so I decided to go for it. So far so good!
Just a question about the second bake...what so you mean by "prepared sheet pans"? How should I prepare them? I didn't see any specific instructions about that.
Chris Scheuer says
I'll check that out, Carol and fix that omisiion. But just use 2 parchment lined sheet pans.
Fiza says
Looks amazing! Is there any way i can bake them in a bundt pan and slice them in circles afterwards?
Chris Scheuer says
Hi Fiza, that would work great. The slices will be bigger but that might be nice!
Pamela says
What wonderful looking crackers. I am making these. I can imagine eating these crackers in so many different ways!
You might want to add one more note/tip about sesame seeds. I live in Japan and we know that unmilled or uncrushed sesame seeds are not well digested or absorbed. It might be good to toast them a little bit and then after toasting them to lightly crush them in a mortar if possible. Otherwise the whole uncrushed seeds will simply pass through the body. I don’t know for sure, but this may apply to all types of seeds.
Chris Scheuer says
Hi Pamela, I think you'll enjoy these crackers and yes, they are really versatile. So interesting regarding the sesame seeds. Thanks for the tip! I know that flax is also like that.
A says
Would it be possible to use a mandolin to cut the rolls in to slices?
Chris Scheuer says
You could, but just make sure the setting is not too thin. You want the crackers thin but a mandolin could cut them uber thin, which you would want.
Lisa says
Is it possible to substitute the white flour with something whole? Oat maybe? And do you think the yogurt can be replaced by a non dairy yogurt?
Chris Scheuer says
Yes, I think you could definitely use half WW flour. And I haven't tried it personally but I think the nondairy yogurt should also work.
Laura Dulgar says
I am excited to make these crackers. I have an annual Christmas nosh and it will be on my menu. Do you have recommendations as to what to serve with the crackers?
Chris Scheuer says
Goat cheese is wonderful with these crackers as is a smoked cheddar or Gouda along with a little bowl of pepper jelly. I think you'll find the crackers go well with just about any cheese and or spread.
Laura says
Thank you!!! I’ll report back!
Tadaima says
These crisps look absolutely amazing, just like your other crisps recipes I've seen on your blog! I especially love the idea of using tins for the round shape. I was wondering though: What's the point in using greek yoghurt if it's supposed to be nonfat? Because it's the creaminess that characterizes (original) greek yoghurt and that is due to a 10 percent fat content.
Chris Scheuer says
Thanks so much, Tadaima!
Regarding your (good) question; I'm totally with you! I used to always get the nonfat Greek yogurt (for the sake of calories) but I converted a few years ago to the whole milk variety. Now I really don't care for the nonfat. I'd rather eat less of the real deal than more of the nonfat. But you can use either in this recipe, depending on your preference.
tadaima says
To be honest: I don't think low fat or non fat products are healthy. And they taste terrible 🙂 Thanks for your quick reply. I will definitely try your crisps as soon as I have all the ingredients at home!
Mimi says
Do you bake the cans with the bread dough up right?
Chris Scheuer says
Yes!
Chris says
These sound amazing! Going to try them. Thank you!!!
Chris Scheuer says
Hi Chris! We love them and love that you can make them at home and not pay a fortune. ENJOY!
Lynda says
Sorry, delete one of my comments, didn’t think the first one got through so tried again!!!!
Lynda says
Friend’s in for lunch, made another batch of these crisps to serve with gooy gorganzola, fresh brava figs and rioja red wine. They are so good, I eat them before they go in for their second bake!!!
Lynda Chantler says
Hi. Just made a third batch of the fig crisps, whilst they are in the freezer for an hour to send you my comments. Excellent recipe, people round for lunch and serving them with fresh creamy Gorgonzola cheese, fresh brave figs and a bottle of riojja.
Alison Peipers says
A big thank you for the recipe. Love the crackers. Thumbs up!
Chris Scheuer says
You're welcome! So happy you enjoyed them!
Lynda Chantler says
Hi. What is a UK version of baking soda, googled the question and got different answers!! I live in Spain but have brought out baking powder and bicarbonate of soda. The recipe calls for 2 tsp of baking soda. Love your crisp recipes, slowly working my way through. Brilliant site, what a find!! Lynda
Linda says
Bi Carb Soda
Chris Scheuer says
Thanks Linda!
Lynda Chantler says
Thank you Linda with an i from Lynda with a y!!! found this great site which gives UK/US common baking ingredients - UK/US Substitutions/Annie’s Noms, great help for us Brits with these brilliant recipes.
Amanda says
Bicarbonate of soda is baking soda 🙂
Denise says
Can I use non-dairy milk and yogurt?
Chris Scheuer says
Hi Denise, I haven't tried that but I think it should work fine.
Mary says
When you say small loaf pans what is the measurement of the pan?
Chris Scheuer says
Hi Mary, this is the size I'm talking about
Luis says
Hi, Is there any way to make these without using a can? I don't buy canned food and have no cans around, but would love to make these this weekend. I can settle for a square shapped cracker.
How would i do that?
Thanks!
Chris Scheuer says
Hi Luis,
You could definitely make these in small loaf pans. Just fill them about 3/4 full and bake until firm when tapped on the top. The time will depend on the size of your pan. Just check them every couple minutes towards the end. Enjoy!!
Tee says
Hello!
I would like to bake some unleavened crackers. Do you think I could leave the baking soda out of this recipe?
Thanks!
Tee
Chris Scheuer says
I haven't tried this Tee but I have a feeling they might be too dense.
Sara Bradley says
Hello, I was hoping to make these for my sons girlfriend, who is gluten intolerant, do you have any suggestions about replacing the wheat flour?
Chris Scheuer says
I'm sorry Sara, I'm just not sure what other combinations of ingredients would hold together like that recipe does. You might need to do a little trial and error!
Funsize wife says
Try the one to one type flours from King Arthur Flour or Bob's Red Mill. You might want to add a little almond flour too, but not too much or it may be too crumbly.
Ruth Lunt says
I just made them and they are wonderful. Using a serrated soft cheese knife (the one with big holes cut in the blade) to slice the crackers makes this step a breeze. Since there is no drag on the knife blade, I could cut thin crackers right to the very end of the loaf.
Chris Scheuer says
Thanks Ruth, so happy you had good results. Thanks for the tips!
cate says
just made these and they are crazy good. munched on more than i should with homemade ricotta and homemade calamondin preserves and i couldn't be happier. have yet to try one of chris' recipes that doesn't absolutely shine. thank you for putting these out there for the rest of us.
jasmine says
I have been looking for a recipe like this for a long time. You absolutley NAILED IT! I made those into super savory crisps that replicate the ones by Raincoast. I replaced the AP flour by almond flour i had left over from a batch of almond milk, removed some of the sweetness and added rosemary.
Thank you so much for this.
Chris Scheuer says
Thanks Jasmine! So glad you enjoyed them!
marcy says
Hi Chris and Scott,
I am making these gorgeous crisps for my daughter's wedding next week. The baked logs are in the freezer right now and they look great. This may be a dumb question, but what is the easiest way to slice them, defrosted or right out of the freezer.? Thank you for this wonderful recipe! My husband lasted a few of the end pieces that I baked for the second time while I froze the rest, and he loved them. I know I will be baking these often.
Chris Scheuer says
Congratulations on your daughter's wedding. How fun! I take them out of the freezer and let them thaw just a bit, just till I can cut them a little easier. Don't let them thaw too much though otherwise it's hard to cut them thin.