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Skinnymixers Cranberry Pumpkin Seed Crackers

Guest Recipe: Kate’s Cranberry Pumpkin Seed Crackers

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Skinnymixers Cranberry Pumpkin Seed Crackers

A massive thank you to Kate Howard from our Recipe Development Team for sharing her popular Gourmet Handmade Cranberry & Pumpkin Seed Crackers Thermomix Recipe with us!

I absolutely love these crackers and couldn’t stop eating them long enough to take a photo!

These crackers go perfectly with the Warm Apricot & Almond Brie from my A Little Taste of France cookbook – pictured here with a Cranberry & Pistachio flavour variation (in the book ;).

Skinnymixers Cranberry Pumpkin Seed Crackers
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5 from 2 votes

Guest Recipe: Kate's Cranberry Pumpkin Seed Crackers

Prep Time10 mins
Cook Time1 hr 40 mins
Author: Skinnymixers
Recipe type: Snack
Cuisine: Snack
Keyword: BBQ, cheese board, cheese platter, Dairy Free, Egg Free, Freezer Friendly

Ingredients

  • 170 g Dried Cranberries or 1 cup other dried fruit
  • boiling water to soak cranberries
  • 145 g wholemeal plain flour
  • 150 g white plain flour
  • 55 g brown sugar or coconut sugar
  • 100 g flaxseeds or linseeds
  • 35 g sunflower seeds
  • 80 g pepitas or nut/seed of choice
  • ½ tsp salt
  • 2 tsp Bicarb soda
  • 90 g honey
  • 30 g molasses
  • 500 g unsweetened Greek yoghurt or coconut yoghurt

Instructions

  • Preheat oven to 175°C or 347°F, fan-forced. Prepare a 28cm loaf tin.
  • Place dried cranberries in a bowl and cover with boiling water while you prepare other ingredients.
  • Add both flours, sugar, flaxseeds, sunflowed seeds, pepitas, salt and bicarb soda to mixer bowl. Mix 10 sec/speed 3/reverse/MC On.
  • Carefully drain cranberries. Add reserved cranberries and remaining ingredients to mixer bowl. Mix for 20-30 sec/speed 4/reverse/MC On - you want the mixture to be just combined.
  • Pour batter into prepared loaf tin and bake for 45-60 mins or until a skewer inserted into the centre comes out clean.
  • Remove the loaf from the oven and allow to cool for at least 4 hrs before placing in the freezer for 1-2 hrs - this will allow you to slice it thinly (you don't want the loaf to freeze solid).
  • Slice the loaf with the base of a very sharp serrated knife, as thinly as possible - approx. 3mm. You may wish to use a mandolin or deli slicer.
  • Preheat oven to 150°C or 302°F. Line 2 baking trays with baking paper and place slices onto trays, close together but not touching.
  • Bake for approx. 25-30 min, flipping every 10 min. It is important to keep a close eye on the crackers as they can burn easily. Crackers will firm up when cooled.
  • Remove crackers from oven and transfer to a colling rack. Allow to cool completely before storing in an airtight container for up to a week.

Notes

Tips:
  • If crackers lose their crispiness place them back in the oven and bake again.
  • Alternatively you may like to use mini loaf pans. I have used the KMart mini loaf pans with success. First bake time needs to be adjusted to 20/25 minutes or until a skewer comes out clean.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!
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