Photo: Chad Montano
Fig Tapenade with Walnut Crackers
11 ingredients
Serves 16 Makes 96 crackers
openrecipes
This gluten free fig and olive tapenade would make a fantastic hors d'eoeuvre for a dinner or cocktail party and goes nicely with these walnut crackers.
Estimated Nutrition (whole recipe, rough)
853
Calories
21g
Protein
38g
Fat
107g
Carbs
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Grapeseed Oil | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Dried Fig | 1 medium (50g) | 37 |
| Walnut | 1 walnut half (4g) | 26 |
| Almond | 1 almond (1.2g) | 7 |
| Olive | 1 large (4g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Pizza | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup dried figs
- ½ cup water
- 1 cup kalamata olives
- 1 tablespoon olive oil
- ½ teaspoon balsamic vinegar
- 1 tablespoon fresh thyme, chopped
- 3 cups blanched almond flour
- 1½ teaspoons celtic sea salt
- 1 cup walnuts, chopped
- 2 eggs, whisked until frothy
- 2 tablespoons grapeseed oil 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By elanaspantry ·
Recipe sourced from
openrecipes