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 ;).

Substitute the same quantity of gluten free plain flour for both the gluten flours and reduced the yoghurt to 250g. Bake is mini loaf tins and freeze for an hour before slicing and continuing with the recipe.
Skinnymixers Cranberry Pumpkin Seed Crackers

Guest Recipe: Kate's Cranberry Pumpkin Seed Crackers

5 from 6 votes
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Course: Snack
Cuisine: Snack
Keyword: BBQ, cheese board, cheese platter, Dairy Free, Egg Free, Freezer Friendly
Prep Time: 10 minutes
Cook Time: 1 hour 40 minutes


  • 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


  • 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.


  • 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.
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