Fig Sage Crackers

I absolutely love this recipe inspired by Susan Powers. I used a few different ingredients in this modification, but it is essentially her idea. The savory and sweet flavors melded so well I used it as a dessert.

Figs are high in potassium as well as a good source of calcium. I often make an evening drink mixing figs and magnesium powder to help me sleep. This combination is a great meld of all these minerals and maximizes the body's ability to absorb them in the evening.

Fig Sage Crackers:
1 c. hazelnuts ground
2 c. almonds ground
1 c. oat groats ground
1/2 c. flaxmeal
1 t. cinnamon
2 T. fresh sage
3/4 c. filtered water
2 c. dried black mission figs chopped in the food processor
Himalayan salt and papaya pepper to taste

Stir together all ingredients by hand except dried figs. Knead figs into dough until well incorporated. Press onto a Teflex lined dehydrator sheet. Place another Teflex sheet over the dough and roll out with a rolling pin into a large rectangle. Score into desired shapes. Dehydrate at 105 degrees for approximately 24 hours, flipping halfway through. Remove dehydrator sheet after flipping. 

Rosemary Cheese :
1 1/2 c. pinenuts soaked for a few hours and drained
3/4 c. filtered water
2 t. non-dairy probiotic powder
juice from 1 lemon
2 T. rosemary
2 T. chopped shallot
2 T. raw agave
2 T. nutritional yeast
Himalayan salt and papaya pepper to taste

Blend all ingredients in a high speed blender. Allow to culture for 24 hours.

Assembly:
Place 1 T. of rosemary cheese on each cracker. Pour a few drops of an aged balsamic vinegar* on the cheese. Place one half of a dried fig on the cracker with cheese.

*Not raw. I used an 18 year aged balsamic that was thick like a syrup.