- 1/3 cup whole flaxseed
- 1/4 cup ground flaxseed or flaxseed meal (available in the vitamin section of most supermarkets)
- 1 1/2 cups whole-wheat flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 tablespoon plus 1 teaspoon brown sugar
- 4 tablespoons unsalted butter, at room temperature
- 1/4 cup walnuts, chopped
- About 7 dried figs, chopped (1 cup)
- 1/2 cup soy milk
- Preheat oven to 325°F.
- In a mixing bowl, combine the whole and ground flaxseed, flour, baking powder, salt, and sugar.
- Add the butter and mix on medium speed with the paddle attachment until the mixture has the consistency of coarse crumbs.
- Fold in the walnuts, figs, and soy milk, and mix until the dough is smooth.
- Wrap the dough in plastic wrap and chill for 10 minutes.
- 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.
- Bake the crackers until golden brown, approximately 20 minutes. Let cool, then serve.