Fig & flaxseed crackers

A joy for your taste buds and your gut.

High in fibre and omega - 3 fatty acids they are amazing for your digestion.

Kick start your New Year's Eve and make something for the ones you love something that your body will love to.

Who said indulging can’t also be healthy?

Here's the method:

Serves 4

To make the crackers pour 1 cup of boiling water over 1 cup of flaxseeds. With a good pinch of fine salt, give them a mix and leave to sit for 5 minutes.
After 5 minutes your flaxseeds would have become gloopy, into the texture of raw egg whites. To this add 1 cup of pumpkin seeds, 1/2 a cup of sunflower seeds and 1/2 a cup of hemp hearts, along with a generous amount of freshly cracked black pepper. Mix thoroughly.
Preheat the oven to 200oC. Pour a generous amount of olive oil onto a lined baking tray. Spread your cracker mixtures evenly across the baking tray. Bake for 25 minutes.
After 25 minutes open the oven door and turn down the temperature to 170oC, then bake for a further 14 minutes. Remove from the oven and leave to cool completely before snapping them off the tray.
Slice your figs and marinade them in salt, olive oil and thyme. Lay them on top of pieces of vegan cheese onto the crackers.
Enjoy with your loved ones!

Make it yours

These are also delicious smothered in hummus, or another dip of choice!

Join the Olive Oil Club

We travel the world to seek out remarkable independent producers, sourcing some of the best olive oils out there. For a revolving selection of exclusive, small batch EVOOs...

SHOP NOW

You may also like...

Olive oil & rosemary pancakes with rhubarb & orange

Breakfast, dessert or a decadent tea-time treat—pancakes are not just for Shrove Tuesday. We’ve gone American style with these stacked fluffy ones but we’re bringing a taste of the Mediterranean with seasonal blood oranges and, of course, a healthy dose of extra virgin olive oil. Plus, we couldn’t miss out on the season for English forced rhubarb whose savoury flavour marries perfectly with rosemary for a dish that isn’t overly sweet. Use this month’s Club oil from Marije in northern Portug...

Olive oil steamed pudding with bergamot.

Crispin's newest venture at Studio Voltaire has all the charm and flavour of their more established restaurants in Spitalfields and Soho—with a slice of emerging art on the side. Expect seasonal dishes, simply executed by head chef Michael Miles. Just like this one... Michael takes something classically English and comforting—steamed pudding— and gives it a mediterranean lift with bergamot and our Spanish EVOO. Sharp, sweet, floral, bitter, vibrant: there's a world of flavour going on here...

The commodity price of olive oil is dropping, but here’s why premium extra virgin should not.

This is a crisis of commodity. Volatility in the market puts quality, producers, and land at risk. The headlines might say that prices of olive oil are decreasing, but some things like the impacts of the climate crisis, production and labour costs for farmers, and the customer demands globally are only increasing. Most are going to feel some relief when they see the average price of their supermarket olive oil go back to “normal”. Last year’s record high was devastating to many people who co...

Ready to become a Citizen?

Sustainable natural olive oil delivered straight to your door

SUBSCRIBE gift a friend