Graze on crispy fig and walnut parmesan crackers
You may not usually take cooking advice from an 18 year old, but food blogger, recipe developer, photographer and stylist Izy Hossack is one unique talent. Since her early teens, she’s been experimenting with food and luring hordes of loyal followers to her site, topwithcinnamon.com. Now the internet phenomenon has published her first book, which is packed with gems like ten-minute granola, coconut berry pancakes and kale pesto. In this recipe for 40 crispy fig and walnut parmesan crackers, the foodie has once again simplified the cooking process without sacrificing the end result. Keep a batch of these beauties in the freezer for unexpected drop-ins, lingering guests or between-meal hunger pangs.
INGREDIENTS
1 cup wholemeal flour
1/2 cup buckwheat flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1/2 cup parmesan, finely grated
1/4 teaspoon salt
5 tablespoons honey or agave syrup
1/2 cup walnuts, roughly chopped
1/2 cup pumpkin seeds
1/2 cup dried figs, roughly chopped
TO MAKE
Preheat the oven to 160°C. Grease two 8 x 18 cm loaf tins with butter.
In a large bowl, stir together the first six ingredients. Add 375 ml water and the honey, and stir until well combined. Stir in the walnuts, pumpkin seeds and dried figs.
Divide the batter between the loaf tins and bake for 40–50 minutes, until the edges have started to shrink away from the tins and the loaves are dark on top.
Leave to cool on a wire rack and then wrap in plastic wrap and freeze for at least 3–4 hours.
Preheat the oven to 160ºC again. Unwrap and thinly slice the frozen loaves into roughly 3 mm thick slices. Allow them to thaw a little, then place the slices on a baking tray lined with baking parchment and bake for 10–15 minutes.
Let them cool on a wire rack – the crackers will crisp as they cool. You can store them in an airtight container for up to a week. If they start to soften, just pop them back into the oven at 160°C for a few minutes.
Recipe and images from Top with Cinnamon by Izy Hossack, published by Hardie Grant Books.
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