Due how I prepare the figs and olives, the ‘bread’ (result of the first baking phase) is slightly more soft and crumbly, so it has to cool to be better able to slice it thinly.
Fig Olive Raincoast Crisps (makes about 48 crisps);
- 2 cups all purpose flour
- 2 tsp baking soda
- 1/2 tsp salt
- 2 cups buttermilk
- 1/4 cup brown sugar
- 1/8 cup honey
- 1/8 cup maple syrup
- 1 cup dried mission figs, chopped
- 1/4 cup red wine
- 2 TB balsamic vinegar
- 1/3 cup brined kalamata olives, sliced (best from the olive bar!)
- 1/2 cup chopped pecans
- 1/2 cup raw pepitas (Trader Joes!)
- 1/4 cup white sesame seeds
- 1/4 cup ground flax seeds
- 1 tbsp chopped fresh or dried rosemary
In a pan, heat the red wine and the balsamic vinegar together with the chopped figs to reconstitute the figs and add more flavor to them. Slowly simmer the figs until all of the moisture is evaporated, and the figs are almost dry in the pan. Let cool.
Sift together the dry ingredients, mix the wet ingredients, and add both together (a standmixer is fine). Now, add the warm figs, the kalamata olives, and all the nuts and seeds. Mix well. Fill into the prepared pan and bake for 45 –50 minutes. Remove from pan and let cool thoroughly.
Slice very thinly with a serrated bread knife. Set oven to 300F and place slices on cookie sheet and bake for 12-15 minutes. Turn over and bake for another 12-15 minutes until crisp. If you give them a whiff with an organic canola or olive oil spray, they bake extra crispy. Cool on a cookie rack, and store in airtight container.
Here are the originals --- it might be good to only quarter the figs and not slice the olives to get the same texture.