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Pumpkin Crackers



These Pumpkin Crackers are just so good.

They're healthy and oh so yummy. They've got crunch, just the right punch of salt and are FULL of flavour. Warning: make a double batch… They only lasted a day at my place!


Enjoy these Pumpkin Crackers with Not French Onion Dip or on their own. They are certainly not plain and they really don’t need a dip. My tip is to hide them from your family!


We tested 2 types of cookie shapes and found using cookie cutters to cut out a uniform shape worked best as they cooked evenly. Although cutting the dough into a grid using a knife meant that some of the thinner edges almost burned during baking, but these edges were nice and crunchy so this option is fine if you don’t have any cookie cutters.


Makes: 20 medium-sized crackers

Prep time: 30 minutes

Cooking time: 25-30 minutes


Ingredients

  • ¾ cup of cubed butternut pumpkin (about ¼ of a pumpkin), baked

  • 2-3 tablespoons (40-60g / 2.1 oz) of rice bran oil, high oleic sunflower oil or safflower oil

  • ¾ cup of oat flour OR make your own flour with 1 cup of rolled oats (whole grain oats, NOT steel cut oats)

  • 2 teaspoons of garlic powder

  • ¾ teaspoon of quality sea salt (such as iodised sea salt, not table salt)

Method


Preheat the oven to 180°C (350°F).


Line a baking tray with baking (parchment) paper.


Peel and dice about ¼ of a butternut pumpkin. Drizzle a tiny bit of rice bran oil, high oleic sunflower oil or safflower oil on the pieces of pumpkin and massage it in.


Bake the pumpkin on a tray in the oven for about 40 minutes or until it is cooked through. The pumpkin should not be too browned or burnt, just lightly coloured and cooked through. Remove the tray and then measure ¾ cup of pumpkin and set it aside. Keep the oven on as you will use it again shortly.


In a food processor, blend the ¾ cup of oat flour or rolled oats, 2 teaspoons of garlic powder and ¾ teaspoon of quality sea salt (such as iodised sea salt, not table salt) to make a breadcrumb-like consistency.


Add the pumpkin and process it until it is well combined.


Then pour 2 tablespoons (40g / 1.4oz) of oil through the chute with the motor running and process it until the mixture is well combined. It wall turn into a ball shape in the food processor. When the processor is switched off, the mixture will come together when squeezed. If it is too crumbly, add an extra tablespoon of oil and briefly process it again. It should be dry but moist enough to roll into flat biscuits.


Turn the oven down to 165°C (330°F) and line a baking tray with baking (parchment) paper.


Grab another sheet of baking (parchment) paper about the same size and place it on a bench or over a large chopping board. Remove the pastry from the food processor and place it over the baking (parchment) paper. Kneed it lightly to form it into a rough ball. Then place another sheet of baking (parchment) paper on the top and roll out the pastry using a rolling pin to about 2-3mm (up to ⅛ inch) thick .


Using a cookie cutter shape of your choice, cut out your crackers. Then very carefully remove them and place them side by side on the baking tray lined with baking (parchment) paper. The pastry can crack easily, so do this carefully!


You may need to roll the pastry out a few times then cut out your crackers until all of the pastry is used up. Our pastry made exactly 20 crackers.


Place the tray into the oven and cook them for about 20-25 minutes — you want them to be lightly browned, yet not too brown. If they have no colour they still might be a little chewy and they are best when they are crispy and crumble in your mouth. Halfway through or when the crackers are able to be turned over without falling apart, remove them and turn them over to continue cooking evenly. Crackers on the outside can start to brown a little quicker so you can move them around. If any crackers are really starting to cook quicker than others these can be removed sooner.


Place the crackers back into the oven and continue cooking them until lightly browned (about 25 minutes, however oven times may vary).


Remove the Pumpkin Crackers, allow them to partially cool then place them onto a wire rack to cool down. Once they are ready they should be crisp and melt in your mouth. If they are slightly chewy they may need a little extra oven time.

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