Rosemary + Brown Butter Crackers with Fig Butter

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food / GAPS / gluten free / grain free / nutrition / savoury / snack / sweet / vegan option / vegetarian

Hello! Welcome to The Rusty Skillet. This blog is intended to become a collection of my own recipes, as well as many of my favourite recipes that I have gathered and personalised over the past decade. With a keen interest in nutrition and gut health I often have people asking about the foods and meals my family and I eat on a daily basis. I will occasionally write about different ingredients and why I prefer a specific one over another one. Please leave comments and questions if you wish and let me know if you have enjoyed one of my recipes.


For the love of butter and texture, and Omega-3s, here is a fabulous recipe for grain free crackers that will leave you crying when someone steals the last one on the plate (and that person will probably be me, sorry). Oh, and don’t be put off by the coconut! These crackers don’t taste coconutty. Just plain delicious.

Feel free to use walnuts, hazelnuts, almonds etc in place of the sunflower seeds. And used an egg replacer and coconut oil if wanting to be egg and dairy free.

The recipe for a simple fig butter follows. The two go most excellently with sharp cheddars and soft cheeses.

*If you haven’t got a food processor, use a coffee/spice grinder to grind the coconut and seeds into a flour and then mix everything in a bowl by hand.


Rosemary & Brown Butter Crackers

  • Servings: Makes about 4-6 servings (about a standard pack size)
  • Print

1 cup desiccated coconut – unsweetened

1/2  cup sunflower seeds

1/4  cup whole flax or chia seed (or both)

1/4  tsp sea salt

1 large free range egg – lightly beaten (or egg replacer)

30g butter (or coconut oil)

1 garlic clove – smashed/bruised

1 tsp chopped fresh rosemary

preheat oven to 170 C

  1. Place butter and garlic into a saucepan over medium heat. Simmer the butter for approximately 3 minutes, until browned and smelling nutty and fragrant. Remove garlic clove and set the butter aside to cool.
  2. Meanwhile, place coconut, sunflower seeds and flax or chia seeds into a food processor and pulse until you get a flour. Add salt, cooled melted brown butter, egg and rosemary and pulse to form a dough.
  3. Tip dough onto a piece of parchment paper the size of a cookie sheet. Place a second piece of parchment paper on top and use a rolling pin to roll out the dough until it is 2-3mm thick (I shape the dough as I go and cut off rough edges and place them in the corners and re-roll to try and make a rectangular piece).
  4. Remove the top piece of parchment and with a sharp knife, score/slice the dough lengthwise and horizontally into cracker-sized pieces. Gently slide the parchment with the rolled/scored dough onto a cookie sheet.
  5. Place cookie sheet onto the centre rack in the oven and bake until lightly golden. Approx 20-22 minutes in my oven, but please use your judgement and check them earlier if your oven runs hotter etc. I am a tad pedantic and I remove the outer pieces as they bake, otherwise the edges will cook a bit darker than the rest of the crackers closest to the middle.
  6. Cool on a wire rack. Store in an airtight container once cooled.
  7. Hide them, because everyone in the household will try to eat them all. It happened to me today (sad face). I’m hiding my next batch.

Rustic Fig Butter

This fig butter is simple and sweetened with pear juice. I save the unsweetened juices from tinned pears (and other fruits) to use in baking and cooking. It is a healthier option to using sugar, and I think it tastes better.

110g dried figs (approx 6) – chopped

1/2 cup pear juice

1 TBLS lemon juice (about half a juicy lemon)

Zest of half a lemon

  1. Place chopped figs, pear juice and lemon juice in a saucepan over medium heat. Simmer gently for approximately 8-10 minutes, until the figs are tender and the juices have reduced by about half. Add more juice if necessary. Remove from heat and let cool.
  2. Once cool, add lemon zest and mash figs with a fork until a rough paste.

Store in the fridge for up to 5 days.

The Author

Let food be thy medicine and medicine be thy food.


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