I spend most of my weekends studying. In trying to deflect any bad habits from forming, I’ve been looking for healthy snacks to keep my cravings at bay. (Put the Twizzlers down, Natalie!) I need something tasty to reward myself for reading a few pages or briefing a few cases, and I don’t want to sit there pretending that carrot sticks are an awesome snack. They are NOT. While sweet and crunchy, they lack all the carbiness I crave. My life is boring enough, I’m not gonna sit at a desk and munch on carrots or celery all weekend. But, I also can’t sit there eating candy either. (I still love you though, candy.)
My solution is these crackers. Full of whole wheat and flaxseed, they have definitely been the hearty snack to get me through the long hours of studying. Plus, the figs give them a nice chewy, almost cookie-like texture. They are great with a little Laughing Cow cheese spread on top, and I’ve been eyeing that jar of apple butter in the fridge because I know it would be irresistible spread on these crackers!
Flaxseed, Fig & Walnut Crackers
Adapted from Cookie, March 2007
1/3 cup whole flaxseed
1/4 cup ground flaxseed
1 1/2 cups whole-wheat flour
1/2 teaspoon baking powder
1/4 teaspoon fine grain sea salt
1 tablespoon, plus 1 teaspoon brown sugar
4 tablespoons unsalted butter, at room temperature
1/4 cup walnuts, chopped
1 cup (about 7) dried figs, chopped
1/2 cup milk
Preheat oven to 325 degrees.
In a stand mixer using the paddle attachment, combine the whole and ground flaxseed, flour, baking powder, salt, and brown sugar. Add the butter and mix on medium speed until the mixture is the consistency of coarse crumbs. Add in the walnuts, figs, and milk, and mix until the dough is smooth.
Knead the dough a few times and shape it into a disk. Wrap the dough in plastic wrap and chill for 10 minutes.
On a lightly-floured surface, roll out half of the dough to 1/8-inch thick. Using a biscuit cutter or knife, cut the dough into 2-inch squares/circles. Transfer the crackers to a parchment-lined baking sheet using a spatula. Repeat with the other half of the dough.
Bake the crackers until light brown, approximately 20-22 minutes. Yields about 20-30 crackers (depending on thickness).