Pre heat oven to 350 degrees. Grease two 8 X4 loaf pans or four 6 x 3/14 inch pans (I like the smaller size pans for this but if you don't have them, not a problem! In a large bowl combine the flour, baking soda, salt, figs and pistachios. Toss to combine. In a large measuring cup combine the buttermilk, brown sugar and molasses. Stir to combine. Add the buttermilk mixture to the dry ingredients and stir with a spoon. Divide batter evenly between the loaf pans. Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Let pans cool.

Refrigerate loafs until cold - I place mine in the freezer for about 10 -15 minutes before slicing since the key to these crackers is to slice the loafs very thin.

Pre heat oven to 300 degrees. Slice loaves into ⅛ inch slices. Place on an ungreased sheet pan and bake for an additional 20 - 30 minutes, turning slices after 10 - 15 minutes and bake until slices are crisp and brown. Cool.

Store in an airtight container for 3 - 4 days. Serve with fruit and cheese!