'Fruit Toast' Crackers & Labne with honey, fig and pine nuts

 Photo by Savannah van der Niet

Photo by Savannah van der Niet

Making labne is very easy (there's one ingredient and it's greek yoghurt) and way cheaper than buying it - but you'll have to start the day before you want to serve it cause it takes at least 12 hours to hang and get less watery.

These crackers are similar to the ones I made for the cheese board dinner, but I added fruit and cinnamon to give them a kind of 'fruit toast' vibe. Fruit toast is one of my favourite childhood breakfasts, but there's no way I would have been able to make it. 

Makes a couple of bowls of crackers and like HEAPS of labne.

Labne Ingredients:
500g Greek yoghurt
1/2 cup pine nuts
1/ cup finely chopped dried figs
1 tablespoon of tahini
Honey

Put a sieve on top of a saucepan (so it's not touching the bottom). Line the sieve with a chux, 'cheese cloth' or other kind of clean fabric. Put the yoghurt in the sieve and leave to 'hang' for at least 12 hours, so most the liquid gets sieved out. 

Mix the chopped fig with the tahini, then stir it through the labne. Sprinkle the pine nuts on top, and drizzle with honey before serving. 

Cracker ingredients: 

250g Plain flour

150g linseeds
175g Sesame seeds
150g sunflour seeds

1/2 cup dried figs, finely chopped
Handful of dates, finely chopped
1 teaspoon cinnamon
500ml cold water
1 tablespoon of sugar


Preheat oven to 200 degrees. Mix together all the ingredients except the sugar. It should be the consistency of wet cement, so add more flour or water if the ingredients aren't holding together properly. 

Line a large oven tray with baking paper. With a spatula, spread the mixture out on the paper as thin as you can (you may need to do a couple of batches if you have too much mixture). Don't worry if you get a few holes, you're going to  break them up into rough crackers anyway. Sprinkle sugar evenly over the dough. 

Bake for about 20 minutes, then turn the big sheet of cracker over, peel off the baking paper, and bake on the other side for about 10-15 minutes, until it's completely dry and crispy. Leave to cool on a cooling rack. 

Break up into roughly-cracker shaped bits, and serve with the labne. 
 

 Photo by Savannah van der Niet

Photo by Savannah van der Niet