Fig Tapenade with Paleo Walnut Crackers


Fig Tapenade
1 cup dried figs
½ cup water
1 cup kalamata olives
1 Tbsp. olive oil
½ teaspoon balsamic vinegar
1 Tbsp. fresh thyme, chopped

Paleo Walnut Crackers
3 cups blanched almond flour (not almond meal)
1 ½ teaspoon Celtic sea salt
1 cup walnuts, chopped
2 large eggs
2 Tbsp. olive oil or grapeseed oil


Fig tapenade

  1. Place figs in a food processor and pulse for 30 seconds, until well chopped.
  2. Add water and pulse to create a paste.
  3. Add olives and pulse until incorporated.
  4. Add olive oil, vinegar and thyme; pulse again for 30 seconds until tapenade is smooth.
  5. Serve in small bowl with Paleo Walnut Crackers.

Paleo Walnut Crackers

  1. Preheat oven to 350°F.
  2. In a large bowl, stir almond flour, salt, walnuts, eggs and oil until combined.
  3. Separate dough into two halves.
  4. Place each dough half between 2 pieces of parchment paper.
  5. Roll out dough to ⅛ inch thick.
  6. Remove top piece of parchment paper.
  7. Repeat process with other piece of dough.
  8. Cut flattened dough into 2-inch squares with a knife or pizza cutter.
  9. Place parchment paper and dough on cookie sheet or baking tray.
  10. Bake for 10-12 minutes, until golden brown.
  11. Cool and serve with Fig Tapenade

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