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Pumpkin and Herb Crispbread


  • 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


  • 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.