These crunchy, delicious and very moreish pumpkin and herb crispbreads are a great healthy on-the-go snack. They are also perfect served with various dips and sauces as a party nibble.
As always, if you give these crackers a try, let me know! Take a picture and tag it #letseatsmart on Instagram!
Pumpkin and Herb Crispbread
Ingredients
- 130 g wholemeal flour
- 50 g plain flour
- 50 ml water
- 1/2 cup pumpkin puree
- 1 tbsp golden linseed seeds
- 1 tbsp pumpkin seeds
- 1 tbsp coconut oil, melted
- 1/2 tsp sea salt
- 1/2 tsp ground black pepper
- 1/2 tsp garlic powder
- 1/2 tsp dill
- 1/2 tsp rosemary
- 1/2 tsp smoked paprika
- 1/2 tsp dried parsley
Instructions
- Place all of the ingredients in a large mixing bowl and mix to form to a medium-firm dough.
- Sprinkle the surface with a little flour and scrape the dough out of the bowl onto the countertop. Knead the dough for about 5 minutes.
- Preheat the oven to 180C | Gas Mark 4 and line a baking tray with baking parchment.
- Roll the dough out to a thickness of around 2-3mm, then, using a pizza cutter or a biscuit cutter, cut the dough into rectangles.
- Transfer onto the baking tray and bake in the middle of the oven 18-20 minutes. Let the crackers cool completely before serving.
- Serve with a knob of butter.
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