• Author: Aimée Wimbush- Bourque
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 8 Doz 1x
  • Category: Crackers



  • 1 cup whole wheat flour
  • 1 cup all purpose flour
  • 2 tsp. baking soda
  • ½ tsp. sea salt
  • 1 cup chopped figs
  • ½ cup chopped pistachios
  • ½ cup raw pumpkin seeds
  • ¼ cup ground flax
  • 1 Tbsp. finely chopped rosemary
  • 2 cups buttermilk (I used almond milk and 1 tsp. apple cider vinegar)
  • ¼ cup demerara sugar
  • ¼ cup liquid honey, warmed
  • Zest of 1 orange


  1. Pre-heat the oven to 350 F (180 C). Grease 4 mini loaf pans (or 2 standard pans) and line them with parchment paper.
  2. In a large bowl combine the flours, baking soda, and sea salt. Stir in the chopped figs, seeds, and nuts along with the rosemary.
  3. In a smaller bowl, stir together the buttermilk, honey, sugar, and orange zest together. Combine the wet and dry ingredients.
  4. Divide the batter between the baking pans. Bake for 22 minutes (45 minutes for the larger loaves) or until the loaves spring back. Let the loaves cool on a rack before wrapping and placing the loaves to freeze.
  5. Once the loaves are frozen (or at a later date when you’re ready to bake them), place the oven racks in the lower positions of the oven and pre-heat the oven to 300 F (150 C).
  6. Remove the wrap from the loaves, and if they are frozen solid, let them rest a few minutes. Slice the loaves as thin as you can (about 3 mm) and place them on a parchment lined baking tray. Bake for 15 minutes before flipping and baling for another 15-20. They will crisp up once cooled.
  7. Once cool, store them in an airtight container for a week, or freeze them for up to 6 months. Alternatively, you can keep the loaves frozen and bake the crackers as needed.