Cranberry Pumpkin Seed Cracker Crisps!
You know the Store bought amazing Cranberry Pumpkin Seed Cracker Crisps that you love so much! Now you can make these at home.
I’m sharing Gluten-free recipe, Vegan option, dairyfree that are so good – I am in heaven cause I’m so excited that I can make these at home, and make lots of them. Cause I can store them in my cupboard after – though they don’t stay long.
You can use other seeds, nuts or dried fruit, just portion it in similar amounts.
You can use whole-wheat and all purpose flour instead of Gluten-free –> I suggest half and half. I use coconut flour – to decrease the amount of sweetener (honey or maple syrup). So if you don’t have coconut flour increase your sweetener from 2 tbsp to 3 tbsp or 1/4 cup depending on your taste.
How to put make these – Gallery Pics
What diet are these Cranberry Pumpkin Seed Cracker Crisps suitable for?
Vegan : replace honey with maple syrup or other vegan sweetener
Gluten-free : Yes this is completely gluten-free
Dairy-free : Yes! completely Dairy-free.
Nut-free – Yes but have seeds!
This Cranberry Pumpkin Seed Cracker Crisps are :
- gluten-free
- dairy-free
- can be vegan (use a vegan sweetener)
- depending on what flour choices you make, gluten-free (Bob’s Mill red package all -purpose flour or use almond flour)- keto friendly
- vegetarian
- ENJOY! This Healthy Treat!
Serve these Cranberry Pumpkin Seed Cracker Crisps with:
- Whipped Feta with a Mediterranean Twist
- Cashew Cheese Ball or dip (add a bit more water)
- Zucchini Dip and Roasted 🍅 Tomatoes
- Parsley Garlic Sauce (Dip)
- Just make the Chile Whipped Feta Dip from the Cheesy “Green Chile Twist Appetizer”
- great served with a cheese and meat platter
- Honey!
How to store these Cranberry Pumpkin Seed Cracker Crisps!
15 days in a airtight container in your cupboard, 40 days in the fridge or 1 month in the freezer.
YUMMLY
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Cranberry and Pumpkin Seed Cracker Crisps
Ingredients
- 3/4 cup gluten free flour
- 1/4 cup coconut flour
- 1 tsp baking soda
- 1 tsp sea salt or Himalayan salt
- 1 tbsp fennel (optional)
- 1 tsp cinnamon
- 1/8 tsp black pepper
- 1/2 cup cranberries
- 1/4 cup sesame or flaxseed (optional)
- 1/2 cup pumpkin seeds
- 2 tsp orange zest
- 1 tbsp Apple cider vinegar (put into milk for 5 min before use) or lemon
- 1 cup plant based milk (I used almond) Soy, pea or coconut milk will curd with apple cider vinegar to create better buttermilk consistency.
- 2 tbsp honey or maple syrup (vegan option)
Preheat oven at 350F
Instructions
- Add both flours, baking soda, salt, fennel, cinnamon, pepper in a large mixing bowl and mix.
- Add Milk (with ACV or lemon) and honey combine well with dry mixture.
- Add pumpkin, cranberry and seeds. Mix
- Use parchment paper or oil and gluten free flour in loaf pan(s)
- Bake at 350F (180C) in a loaf pan, or divide into 2 mini loafs, or 4 mini mini loafs (may be less at lower altitudes) for 25 – 30 min. Check til toothpick is clean.
- Let cool completely. Then put into freezer bag and place in freezer for 3 hours or overnight.
AFTER FREEZER
- Remove from freezer, preheat oven to 300F (150C). Slice into 1/8" thick slices. Place on baking sheet lined with parchment paper.
- Bake for 12 min flip crackers, then bake for 12 min. Golden brown and the crackers feel dry to touch. May look soft. They will crisp up as the crackers dry.
- If not golden brown, they keep baking for a few more minutes.
- Let cool completely, and you have tasty gluten-free Cranberry Pumpkin crackers!!! ENJOY!
