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Hazelnut Fig Seeded Crisps ~ these homemade crackers are just as crisp and delicious as the pricey story bought version, and perfect with cheese!

Total time

0 minutes


  • 1 cup whole wheat flour
  • 1 cup bread flour
  • ½ tsp salt
  • 2 tsp baking soda
  • ¼ cup sesame seeds1/4 cup peptias
  • ¼ cup millet seeds
  • ¼ cup flax seeds
  • 1 cup whole hazelnuts
  • 1 cup dried figs (rough chopped)
  • 2 cups buttermilk
  • ¼ cup honey


  1. Set oven to 350F
  2. Mix all the dry ingredients together in a mixing bowl.
  3. Stir in the buttermilk and honey. Mix well. (The batter will be thin)
  4. 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.
  5. Cool on a rack.
  6. 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.
  7. 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.
  8. 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.

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