These crackers are by far the best thing I have ever made!! I meant to save sharing the recipe for a while but I just can’t contain myself, they are superb!!
I went into the supermarket the other day looking for some inspiration and came across Pumpkin Crisps which I thought might be nice for the boys to try for a change.
When I opened them, I had a sneaky taste and had to slap my hands because I really couldn’t leave them alone and unfortunately they were very sweet and tasted really oily. I really didn’t like the oily taste and they were totally overly sweet but something kept making me want to go back for more! There was no nutritional information on them which wasn’t a good sign! Anyway needless to say I had to save myself because they were so moreish but I refused to eat them and attempted to make my own minus the oil and sugar instead!
Hey presto after a few attempts I am really pleased with what I made! These pumpkin crisps or crackers, depending on how thick you make them, are utterly divine. They are great to just eat like crisps but are also great for spreads or dips if you make them a little thicker. I’ve made them thick and thin and they are both fab. With only 6 ingredients they are so quick and easy to make, are good to transport and go with mostly anything!
I love pumpkin seeds anyway and have them in most things I eat especially salads, just sprinkled on the top. They are pretty much the best seed you can eat with 1 ounce of pumpkin seeds offering almost 30 percent of the recommended daily amount of zinc and 20 percent of the recommended amount of iron. They also contribute magnesium, fiber and omega-6 and omega-3 fatty acids.
Makes 1 Large Jar Full
- 1/2 Cup Brown Rice Flour (use Oat flour if easier)
- 1/2 Cup Raw Pumpkin Seeds
- 1/4 Cup Raw Sunflower Seeds
- 3/4 Cup Pure Pumpkin Puree (could also use Squash Puree)
- 3/4 Tsp Salt
- 1 Tsp Xylitol (or 1/2 Tsp Stevia)
- Pre-heat oven to 350 degrees
- Mix all the ingredients together in a large bowl.
- Roll out a piece of parchment or greaseproof paper and place the dough in the middle
- Using another piece of paper over the dough to prevent it sticking to a spoon or your hand, flatten it out and spread the mix across the whole sheet using a rolling pin
- Place the paper sheet directly on the middle shelf of the oven and bake for 30 minutes until the dough turns brown and firms up in the middle, you should be able to break the ends off easily as crisps
- Allow to cool and break into pieces
- Store in airtight container with some dry rice at the bottom to prevent them turning soggy!