I’m really not someone that follows trends, especially food trends. I enjoy eating healthy food but I’m not obsessed about it. But when something tastes as delicious as these Fig Anise Crackers and they just happen to be gluten free and vegan well then it's definitely a winner. These crackers are crispy, crunchy, flaky, seedy and full of flavor. They are the perfect canvas on a cheese board, or try spreading on a little ricotta and a drizzle of honey. These might actually become your next favorite cracker!-s
Fig Anise Crisp Bread
1 ½ cups boiling water
6 large dried mission figs, stems removed
2 Tbsp. honey
3 Tbsp. olive oil
½ cups rolled oats
1 cup sunflower seeds
¼ cup flax seeds
¼ cup chia seeds
½ cup pepitas
¼ cup sesame seeds
¼ cup hemp seeds
2 tsp. kosher salt
2 tsp. anise seed
1 ½ tsp. freshly ground black pepper
Place the dried figs in a bowl and pour over the boiling water. Let hydrate while you prepare the rest of the ingredients.
In another large bowl combine all of the dry ingredients, stirring well. Once figs have re-hydrated remove from the water and chop finely, then add to the dry ingredients. Add the honey and olive oil, to the fig soaking water and whisk to combine. Add the liquid to the dry ingredients and mix well.
Line two rimmed baking sheets with parchment paper, and place half of the dough on each pan. Use another sheet of parchment to place on top and then with a rolling pin roll out the dough so that it is even and fills the pan. Remove the top piece of parchment. At this point you can score the dough with a knife for crackers that are more uniform in size. I happen to like the free form cracker idea so I leave the mixture whole and then break into pieces after the baking and cooling process. This is a wet dough so it needs to sit for a minimum of 2 hours or even overnight on the counter.
Preheat the oven to 350 degrees. Bake crackers 20 minutes. Remove cookie sheet from the oven and flip the whole cracker over (it will probably break, so don’t worry) peel off the parchment paper and return to the oven and bake for another 10 minutes, until fully dry, crisp and golden brown.
Let cool completely, then break crackers into serving sizes and store in an airtight container for up to 3 weeks.