• Preparation
    25 min

  • Cooking

  • Power
    350°F (180°C)

  • Quantity

The InFIGoratingFigs, banana and cinnamon

Introducing the VERY FIRST LABRISKOTTI! Vegan, gluten-free, with no added sugar, my INFIGORATING energy labriskotti are deliciously crunchy. It’s a recipe I’d been dreaming of coming up with for ages. For real? Yup, for real. I love things with a crunch, when they snap, crackle and crunch between your teeth. And when I spread some peanut or almond butter on them and then dunk them in my morning coffee, they’re a pure delight worthy of a true gourmet feast. As usual, they have no added sugar, so sometimes I also like to spread a bit of date puree on top. MAMAMIASKI! Before setting off on my long morning runs, they’re the perfect 100% energizing treat and they also have the uncanny knack of “vigorously” putting me in a good mood. Hahaha! Anybody want some? (me, me, me! I want some more, more, more! hahaha!)



  1. Preheat oven to 180°C (350°F). If using a convection oven, set to 325°F.

  2. Put the date puree, plant-based milk, chia seeds, mashed ripe banana and shelled hemp seeds into a bowl and mix thoroughly.

  3. Now add the baking powder and cinnamon. Do you need to wait for the bubbling effect? No, not for this recipe.

  4. Fold the remaining ingredients into your mixture: flour, walnuts, raisins and fresh plump figs (or dried. There’s no need to wrack your brains about this one).

  5. Mix together well until you have a nice smooth dough. Shape into a ball in the middle of your bowl.

  6. IMPORTANT! Be sure to line your Labriski or Labriskotti (hahaha!) sheet with parchment paper or a silicone baking mat. If you don’t, everything will stick. Of course, that’s because there’s no fat in this recipe.

  7. Put the dough onto your sheet and shape into a nice round ball. If you want, you can rub a little coconut or olive oil into your hands or simply use a utensil. Once you’ve created a ball, flatten it out so that once it’s cooked you’ll be able to cut it into nice slices.

  8. Bake for 50 minutes at 350°F (or 325°F if using a convection oven) YIPPEE! The whole house is going to smell of that delicious Labriski energy.

After 50 minutes of baking...

  1. Allow to cool on a cooling rack.

  2. Cut into pretty little labriskotti slices. WOW, those cross sections of nuts and figs look sooooo beautiful! MAMAMIA!

  3. Now place your labriskotti slices on a baking sheet, again lined with parchment paper or a silicone baking mat (see photo).

  4. Pop them into the oven for 15 minutes at 350° F (or 325° if using a convection oven).

  5. After 15 minutes, turn your labriskotti over. When they’ve all been flipped over, pop them back into the oven for another 15 minutes.

  6. PRESTO! There you have it, your own lovely labriskotti brimming with crunchy happiness. Bon appétit!

Storage (in a airtight container)

  • Five days on the counter
  • A good week and a half in the fridge
  • Three months in the freezer

I’m really pleased because I just love this recipe. Before sharing it here, I did a whole bunch of tests. I tried out various types of flour and different ingredients. Can you make them with white, wheat or spelt flour? Absolutely. How about coconut or chickpea flour? Definitely… your labriskotti will just be a bit crumblier. I like using the bread mix because it gives them a little bit of a country-style flavour which I find quite delectable. Three cheers for date puree and for labriskotti!

By the way, one of my tasting buddies told me they’re also really good with a slice of cheddar… ;-)


  • 1/2 cup (150 g) Madame Labriski date puree

  • 1 cup (235 g) plant-based milk (I use almond milk)

  • 1/4 cup (40 g) chia seeds

  • One very ripe banana, mashed (about 50 g)

  • 1/4 cup (30 g) shelled hemp seeds

  • 1/2 tbsp. baking powder

  • 1/4 to 1/2 tsp. ground cinnamon
    (or 5 drops of cinnamon essential oil)

  • 1 “heaped” cup (180 g) gluten-free flour*
    (Multigrain or country bread mix)

    *You can also use white, wheat, spelt or oat flour.
    The texture will be a bit crumblier if you’re using chickpea flour.

  • 1 cup (125 g) whole walnuts

  • 1/2 cup (80 g) raisins

  • 1/2 cup (110 g) fresh plump or dried* figs.
    (*rehydrated dried figs are available in grocery stores)


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