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Dried Fig, Almond and Oregano Coastal Cracker

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Dried Fig, Almond and Oregano Coastal Cracker displayed with dried figs

~ raw, vegan, gluten-free ~

Coastal crackers are a line of crackers that I have developing over time.  I have really been enjoying the whole pairing and matching of ingredients… creating new flavors, at least new to me.

Crackers come in a large array of flavors. We have the plain-Janes that provide the perfect neutral foundation for flavored cheeses and dips…. And then we have the mouth-popping crackers that come in all sorts of flavors.   Each has its place on the cheese and cracker platter.

With a neutral cracker, you can use many tasty kinds of cheese such as my Raw Rosemary and Cranberry “Cream Cheese” Spread, the Raw Sun-dried Tomato and Basil Cheese Spread and last but not limited to… the Vegan Pepper Jack Cheese.

For this delicious cracker I would pair with the Raw “Brie” Cashew Cheese with Rind, Raw Herbed Cashew Cheese or how about the Vegan Swiss Cheese?

As you can see, there is quite a few cheese recipe that one can use.  For more ideas, click (here).

What can you expect from this cracker?  It is sturdy, crunchy and full of rich flavor.  I highly recommend that you use fresh herbs instead of dry ones in this recipe.  I think that really elevated the flavors.  I hope you enjoy this recipe.  Please comment below if you give it a whirl.  Blessings, amie sue


yields 63 crackers

Almond cream:

Cracker base:



Almond cream:

  1. After soaking the almonds, drain and discard the soak water.
  2. Add the almonds and water in a high-powered blend, blending until the mixture is thick.  Set aside.

Cracker base:

  1. Dice the figs into small bits. Don’t rely on the food processor to do this job. They will just stick to the blades and just spin around and around and around.
  2. In the food processor, fitted with the “S” blade, pulse together the almonds, sunflower seeds, chia seeds, flax, pepper and celery salt.
  3. Add the almond pulp, almond cream, vinegar, sweetener (of choice) and oregano. Process into a thick batter that is almost paste-like.
  4. Divide in half and spread out on two teflex sheets that come with the dehydrator.
    • Spread to about 1/4″ thick.
    • Square of the edges and score into preferred shapes and sizes.
    • Option – to create circular cracker, place 1 Tbsp worth of batter, roll into a ball and place on a nonstick sheet. Then flatten with the base of a drinking glass.
    • Optional but I did this… I took a meat tenderizer and stamped each cracker square.
  5. Sprinkle extra minced oregano and sunflower seeds on top and gently pat into the batter.
  6. Add a coarse finishing salt on top.
  7. Dehydrate at 145 degrees (F) for 1 hour, then reduce to 115 degrees for up to 16 hours or until dry.
    • Keep in mind that once they cool, they crisp up some. So it a good idea to pull a cracker out every once in a while and let is cool to room temp to test it for doneness.
  8. Store in airtight container on the counter for 5-7 days or in the freezer for 1-2 months.

Culinary Explanations:

9 thoughts on “Dried Fig, Almond and Oregano Coastal Cracker

  1. Angie says:

    yummylicious = DELICIOUS + nutritious

  2. Jennifer says:

    I just wanted to drop by and say I love your blog. I don’t eat raw generally, but I do love to use my dehydrator. This recipe intrigued me because of the fig and fresh oregano. :) All I have is a mini food processor though. Is it possible to make this recipe in parts and then mix everything together in a bowl? I’m seriously thinking that I need to invest in a full size food processor, right after I get replace my so-so blender. Thanks for all your lovely recipes. They are so inspiring!

    • amie-sue says:

      You are so welcome Jennifer and thank YOU for the kind words. :) Figs and oregano do pair so beautifully together so I get the draw to them. And to answer your question… yes, you can do the recipe in small parts and combine together in a bowl. I can’t express enough the importance of having good tools in the kitchen. They make life so much easier. :) I don’t know how you feel about used items but you could look on Craigslist for the appliances that you need. I have found 3 Excalibur dehydrators on there and bought them for friends/family for a fraction of the price. Just an idea that I thought I would throw out there.

      Have a glorious weekend and please keep me posted if you give the recipe a try. amie sue

  3. NICOLE says:

    Really lovely crackers, they craze a bit on drying so individual crackers might solve that …doesnt bother me though, I eat them by just tearing bits anyway, I used honey instead of maple syrup as I didnt have any, and added extra almond milk to relax the paste. Tasty recipe and an excellent use of the almond pulp thats accumulating in my freezer!

    • amie-sue says:

      Thank you Nicole for sharing your experience with me/us. Happy to hear that you enjoyed the flavors. Did you mean that they cracked while drying? Did they get spread too thin perhaps?

      I hope you have a blessed and wonderful weekend, amie sue

  4. Linda Baker says:

    What amount of almond pulp flour would I use to make these crackers? If it says 1 cup of almonds how much pulp flour would I use?
    Thank you! I love your blog!

    • amie-sue says:

      Good morning Linda,

      I am so happy to hear that you are enjoying the site. It’s been my labor of love for well over a decade. :) To answer you question – 1 cup of almonds equals 1/2 cup of packed moist almond pulp.

      Have a wonderful day, blessings! amie sue

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