Healthy snack: Fig, flaxseed and pecan crackers

Time for healthier snacks! Here comes the crackers!



Surprisingly I found crackers are quite difficult to master due to the baking time and oven's temperature. Each batch is different and hard to be consistent. Baking them shorter, the crackers aren't crisp; leaving them too long in the oven it's going to be burnt. Arugh! I guess I really need to buy a cooking timer :< or not stepping away from the oven while baking!



These crackers are egg-free and milk-free, subtly sweet and loads with nutrients, health conscious checked! Goes well with jam or even dip into yogurt :D

Fig, flaxseed and pecan crackers

2 dozens
Whole flaxseed // 1/3 cup
Ground flaxseed // 1/4 cup
Flour // 1 1/2 cups
Baking powder // 1/2 tsp
Salt // 1/4 tsp
Brown sugar // 1 tbsp
Unsalted butter, at room temperature // 4 tbsp
Pecan, chopped // 1/4 cup
Dried figs, chopped // 7 or around 1 cup
Soy milk // 1/2 cup

1. Preheat oven to 325°F.

2. In a mixing bowl, combine the whole and ground flaxseed, flour, baking powder, salt, and sugar.

3. Add the butter and mix on medium speed with the paddle attachment until the mixture has the consistency of coarse crumbs.

4. Fold in the walnuts, figs, and soy milk, and mix until the dough is smooth.

5. Wrap the dough in plastic wrap and chill for 10 minutes.

6. On a floured surface, roll out half of the dough to 1/8 inch thick or thinner. Cut it as if on a grid to form 2-inch squares, then transfer them to an ungreased baking sheet with a spatula. Repeat with the other half of the dough.

7. Bake the crackers until golden brown, approximately 20 minutes. Let cool, then serve.