Fig, pecan, and flax crackers recipe ~ Cheap Hotels and The Travelling

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Since I've started packing up my apartment, I've become even more sensitive to the fact that nobody wants more junk to sit around. So for Mother's Day, I wanted to give Mom something useful. Between work and taking care of my grandmother, she has been excessively busy lately, so I decided to make her a care package of sorts, with healthy snacks that would keep her going at work and on her weekend trips. It was also a present for me because it gave me an excuse to try new recipes (thanks, Mom!). These crackers sounded perfect for Mom, so I gave 'em a shot. They recipe made more than I expected, though, and I ended up taking some to a cookout with friends. Between my friends and my parents, I've heard a lot of good things about these crackers. I loved them, too, and had to package them up before I scarfed them all down. And best of all, these crackers are the easiest ones I've ever made. They're thick, and don't require the use of a rolling pin (I'm still not very skilled with my rolling pin). In fact, their appearance is more similar to a cookie than a cracker, and they do have a hint of sweetness from the figs and brown sugar. Sweet cracker? Savory cookie? Call them whatever you want, but I highly suggest making them.

Fig, pecan, and flax crackers (adapted from life as a h4)
(Printable version)

1/3 cup flax seeds (whole ones, not ground)
1/4 cup almond or flax meal
1 1/2 cups gluten-free baking mix (or white or whole wheat flour)
1/2 tsp baking powder
1/4 tsp salt
1 Tbsp brown sugar
4 Tbsp butter, cut into small pieces
1/4 cup chopped pecans
1 cup dried figs, chopped
1/2 cup milk (or more, if necessary)

Combine flax seeds, almond or flax meal, baking mix, baking powder, salt, and brown sugar in a large mixing bowl. Using a pastry cutter or two knives, cut the butter into the mixture until the butter is in tiny pieces and well distributed throughout the flour/flax/etc. Add the pecans, figs, and milk to the bowl, and stir until everything is mixed well. If you're having trouble incorporating all of the flour into the dough, add milk a tablespoon at a time (I added about 1/4 cup more). Cover the bowl with plastic wrap and refrigerate for 10 min. Then divide the dough into two pieces and roll each piece into a log with a 2" diameter. Using a sharp knife, slice the log into 1/4" slices and place them on baking sheets lined with parchment paper (some of my crackers fell apart as I was slicing the logs, but I pieced them back together and it worked fine). Then bake the crackers at 325 for 20-30 min, until they are golden brown. Let them cool before serving or storing. Makes about 30 crackers.