Fig Tapenade with Paleo Walnut Crackers

Ingredients

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

Instructions

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

Inspired by www.elenaspantry.com