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Fig Tapenade


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  • Fig Tapenade
  • 1 cup dried figs
  • 1/2 cup water
  • 1 cup kalamata olives
  • 1 tablespoon olive oil
  • 1/2 teaspoon balsamic vinegar
  • 1 tablespoon fresh thyme, chopped
  • Walnut Crackers
  • 3 cups blanched almond flour
  • 1 1/2 teaspoons celtic sea salt
  • 1 cup walnuts, chopped
  • 2 eggs, whisked until frothy
  • 2 tablespoons grapeseed oil



Step 1

Fig Tapenade
Place figs in a food processor and pulse for 30 seconds, until well chopped
Add water and pulse to create a paste
Add olives and pulse until incorporated
Add olive oil, vinegar and thyme; pulse again for 30 seconds until tapenade is smooth
Serve over crackers
Serves 16

Walnut Crackers
In a large mixing bowl, stir together almond flour, salt, walnuts, eggs and oil until well blended
Separate dough into two halves
Line two large (12 x 16) stainless steel baking sheets with parchment paper
Place one half of the dough in the center of each lined sheet
Cut another piece of parchment paper and place it over one of the balls of dough
Roll dough out between the two pieces of parchment paper, until it is ⅛ inch thick and covers the entire baking sheet; remove top paper and repeat process with the other piece of dough
Cut the dough with a knife or pizza cutter into 2 inch squares
Bake at 350° for 10-12 minutes, until golden brown
Cool and serve
Makes 96 crackers

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