Honeyed Fig and Walnut Crispbread
Sweet, chewy dried figs and crunchy toasted walnuts mingle atop crispbread for a snack that’s both rustic and refined. A drizzle of honey and a sprinkle of flaky salt make this an energizing treat perfect for a midday break in the wild.
Equipment
- Small cast iron skillet
- Cutting board
- Knife
- Spoon
Ingredients
- 8 pieces crispbread such as rye or whole grain
- 6 dried figs stems removed, sliced
- 1/2 cup walnut halves roughly chopped
- 2 tablespoons honey plus more for drizzling
- 1/2 teaspoon olive oil
- 1/4 teaspoon flaky sea salt
Instructions
- Heat the small cast iron skillet over medium-low heat on your camp stove or fire grate.
- Add the walnuts and toast for 2-3 minutes, stirring often, until fragrant. Remove from skillet and set aside.
- Brush the crispbread lightly with olive oil on one side.
- Place crispbread, oiled-side down, into the skillet and toast for 1 minute, just until edges are golden and crisp. Remove from heat.
- Top each piece with slices of dried fig and a generous sprinkle of toasted walnuts.
- Drizzle each crispbread with honey and finish with a pinch of flaky salt.
- Serve immediately, or pack topped crispbread in a container for a trail snack.
Notes
Toast the crispbread and walnuts right before assembly for best texture. These crispbreads hold well for several hours; pack them in a sturdy container to prevent breakage if taking on a hike.
Nutrition
Calories: 675kcal | Carbohydrates: 118.4g | Protein: 32.8g | Fat: 21.1g | Saturated Fat: 2.2g | Sodium: 457mg | Fiber: 20.6g | Sugar: 38.7g