Balsamic and fig crackers 2 ways [V, GF]

Vegan balsamic and fig crackers 2 ways from The Spoon + Shovel

As you can probably tell, I’m stuck on figs... First a cookie recipe and now a snack post. You might think I had extras laying around after the last post, but in fact, I went out and got more to work on these recipes. I got thinking about figs and balsamic on salad, and wondered if I could take those flavors and produce something a little different to serve alongside a bowl of leafy greens, and here we are. The first version I made was a bit more straightforward, being based around sesame seed (benne) wafers, while the second is more rustic. 

Vegan balsamic and fig crackers 2 ways from The Spoon + Shovel

Version 1
Ingredients:
½ C. dried figs
¼ C. balsamic vinegar
½ C. flour (GF mix example here
1 ½ t. kosher/sea salt
⅛ C. evoo
¼ C. water

Prep time: 10 min.
Cook time: 10-15 min.
Yield: 20-25 2” crackers

Vegan balsamic and fig crackers 2 ways from The Spoon + Shovel

Preheat oven to 325. Pulse the figs in a food processor until minced, then add the vinegar and olive oil and process until fine. Add the flour and salt and process until combined, then slowly add water as needed until the dough clumps up with sticking too much to the blades.
Roll out between wax paper and cut as you wish, transfer to parchment-lined or oiled baking sheets. Sprinkle with cracked pepper and additional large-grain salt as desired and bake for 10-15 min. or until the cracker edges are golden and can be easily picked up off of the baking sheets.

Vegan balsamic and fig crackers 2 ways from The Spoon + Shovel

Vegan balsamic and fig crackers 2 ways from The Spoon + Shovel

Version 2
Ingredients:
1 ½ C. dried figs
½ C. balsamic vinegar
1 t. kosher salt
1 T. olive oil, plus additional for handling
1 t. baking soda
Sea salt for garnishing

Prep time: 10 min.
Cook time: 10-15 min.
Yield: 12 3” wafers

Preheat oven to 300. Pulse the figs in your food processor until finely minced, then add the vinegar, olive oil and salt. Process until very fine, then add the cornstarch and pulse until combined. 
 

Put a quarter-sized drop of oil on a sheet of plastic wrap and with the oil. Put your fig mixture in the middle and, using your fingers or an oiled spatula, spread out until very thin. Cut into squares and transfer to a lined or oiled baking sheet. Sprinkle with sea salt as desired and bake for 10-15 min or until the edges are lightly darkened but the wafers are still noticeably pliable. They will crisp up once cooled.