Preheat oven to 180 degrees. Line at least 3 bread loaf tins (for rectangular crackers)
(For round crackers use 5 clean, dry, empty food cans. Number of cans will depend on size of cans. Rub spray all over with a paper towel then spray again. Cans need to be very well greased to ensure easy removal of loaves.)
Combine chopped figs with a tbsp or so of extra flour to coat and set aside.
Whisk together Greek yogurt, milk and honey in a medium size bowl. Set aside.
Combine flour, Almond meal, brown sugar, baking soda and salt in a large mixing bowl. Add Nuts and all seeds. Stir to mix well. Add Greek yogurt mixture to dry ingredients and mix well. Add chopped figs and stir gently just to combine.
Divide batter between prepared pans, filling 3/4 full. Bake for 25-30 minutes, until golden brown and toothpick inserted in center of a loaf comes out clean. Cool for 10 minutes in pan, then turn out onto cooling rack and cool completely. When cool, place in freezer for at least 1 hour.
When ready to complete crackers (they need a “second bake”), preheat oven to 120 degrees. Remove loaves from freezer. With a sharp knife, slice loaves as thinly as possible. Place slices on prepared sheet pans. Bake for 40-45 minutes or until golden brown and quite crisp. Crisping will continue as crackers cool. When completely cool, store in an airtight container.
TIPS & NOTES
* Mix and match the seeds and dried fruits; the sky’s the limit to the variations that are possible here.
* A tablespoon of chopped fresh herbs is a delicious addition to this recipe.
*If using cans you can remove other end of cans with a can opener once baked to allow easy push out of baked loaf.
* When you’re slicing the crackers, it will be difficult to slice thin when you get to the end of the loaf. Instead of wasting the last little bit, I cut the ends up into little cubes, toast them in a separate pan as the crackers bake and they make delicious croutons!