Miso, Fig and Pumpkin Crackers!

We love this recipe! It was created by our favourite nutritionist Phoebe Liebling and we think its perfect with dips or cheese or pate. Not only delicious but also gluten-free, vegan and super healthy. What a great way to share a little #tigernutlove this festive season!

These crackers have an intensity of flavour, dappled with gorgeous bursts of sweetness from dried figs, slightly bitter notes from the pumpkin seeds, and the mellow, aromatics of the toasted almonds and tiger nuts.

It’s not just the taste I’ve considered here though, figs and pumpkin seeds pack a pretty impressive nutritional punch including:
✨Plant based protein.
✨Healthy fats .
The fact that their flavour is absolutely divine alongside the toasty notes of almonds and tiger nuts is just a fabulous bonus ?.

More than flavoursome enough to hold their own as a snack or nibble, but equally as fabulous paired with a good sharp cheese, these snappy shards deliver far more than their effort of preparation would suggest. In the absence of figs feel free to substitute dried apricots or dates.

Makes 12-16 depending on their size


  • 1 ½ cups ground almonds
  • ½ cup milled tiger nuts (I use these)
  • 2 large dried figs
  • ¼ cup pumpkin seeds
  • ½ cup warm water
  • 1 teaspoon organic fresh white miso paste (I use Clearspring)
  • 2 tablespoons extra virgin olive oil


  1. Preheat your oven to 190ºC.
  2. Pour the water in a small bowl and add the miso paste, mixing well and leaving to one side.
  3. Add the ground almonds, tiger nut meal, pumpkin seeds and very finely sliced figs to a mixing bowl.
  4. Add the olive oil to the miso mixture then pour into the dry ingredients, using a fork to combine everything together into a sticky dough. Take a large piece of baking parchment and transfer your dough to the centre, then lay a second piece on top and roll out until ~½ cm thick (then remove the top piece and fold it to be re-used later).
  5. Use a large knife or pizza wheel to score into your preferred cracker shapes before carefully sliding your parchment onto a baking tray.
  6. Bake for 10 minutes then go over your cuts before flipping the crackers and popping back in for another 10 minutes. I tend to flip the outer edges in towards the middle to prevent them catching.
  7. Transfer to a wire rack to cool. They will keep in an airtight container for 5-6 days or freeze for up to 3 months, simply leave them out to thaw or pop into a warm oven for a couple of minutes.

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