Mixed seed and fig crackers
- Melted butter, to grease
- 75 g (½ cup) plain flour
- 75 g (½ cup) rye flour
- 1 tsp bicarbonate of soda
- 1 tsp salt
- 40 g (¼ cup) pepitas (pumpkin seeds)
- 2 tbsp sunflower seeds
- 60 g (½ cup) walnut halves, toasted
- 95g(½ cup) Rosnay dried figs, soaked in boiling water for 10 minutes, drained, coarsely chopped
- 1½ tbsp finely chopped fresh rosemary
- 250ml (1 cup) buttermilk
- 90g (¼ cup) honey
Preheat oven to 180°C (160°C fan-forced).
Brush a 9 cm x 19.5 cm loaf pan with the melted butter to grease and then line the two longs sides and the base with non-stick baking paper.
Sift together the plain and rye flours, bicarbonate of soda and salt into a large bowl. Stir in the pepitas, sunflower seeds, walnuts, figs and rosemary until evenly combined. Combine the buttermilk and honey. Add to the flour mixture and stir with a spatula until just evenly combined.
Pour the mixture into the prepared tin and smooth the surface with the back of a spoon. Bake in preheated oven for 45-50 minutes or until cooked when tested with a skewer.
Stand the loaf in the tin for 5 minutes before transferring to a wire rack to cool completely (this will take about 1 hour). (See Baker’s Tips.)
Reduce the oven temperature to 150°C (130°C fan-forced). Line two large oven trays with non-stick baking paper.
Use a sharp, serrated knife to cut the loaf into very thin slices (see Baker’s tips) and place on the lined trays. Bake in preheated oven for 30-35 minutes swapping the trays around halfway through baking or until the crackers are deep golden (the crackers will crisp up further on cooling). Cool on the trays.
You can buy these gorgeous figs from Rosnay Organics here
You can watch the Green Drinks video here