These crispy pumpkin crackers are an evolution from our Almond & Sesame Cracker recipe and a golden ray of glorious sunshine for every occasion! Great for after the gym, to pop into your lunchbox, for dips and accompaniment, wonderful with nut spread for an after work or school snack – literally hundreds of yummy uses. This is a super simple recipe that is great for young chefs.
½ cup golden linseed (flaxseed) meal
½ cup cooked pumpkin, mashed
½ cup pumpkin seeds (pepitas), chopped
1 cup blanched almond meal
Boil or bake pumpkin and allow to cool. I used some leftover baked pumpkin!
Pre-heat oven to 180ºC and prepare the baking paper to the size of your trays.
In a bowl, stir the mashed pumpkin and flaxseed meal with a fork or spoon until well combined.
Add the seeds and almond meal and mix really well until it forms a dough. I use my hands for this part!
Split the dough in half and put it on one piece of baking paper and put the other on top. Roll it out on a board, filling in the corners, until it’s about 3mm thick. Square the edges as much as possible. When it’s thin and even, remove the top piece of paper and use a knife to press into it, forming cracker shapes. You can make triangles or squares!
Place the baking paper with the crackers on top into the baking tray and repeat for the other quantity.
Bake for 25 minutes, checking at 20 minutes. They should be hard to touch and starting to brown slightly.
Remove from oven and allow to cool. Store in an airtight box.