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Cranberry and Pumpkin Seed Cracker Crisps

Lively Life
These Gluten-free crackers are sooooooo good - they are like the Rainforest Crisps or similar seed crackers in the store. The ones I love so much.
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.
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Prep Time 30 minutes
Cook Time 1 hour
Freeze after cooling loafs and before slicing crackers. 3 hours
Total Time 4 hours 30 minutes
Course Appetizer, Snack
Cuisine American
Servings 20 people

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!
Keyword crackers, crisps, gluten-free, healthy, pumpkin, seed crackers, vegan