I wish I could lay claim to this recipe, but it really belongs to Chris who writes this wonderful blog The Cafe Sucre Farine . I had bookmarked these Pumpkin Cranberry Crackers two years ago and finally had a go at them yesterday...and man, what a winner I've got!!
These crackers are full of wonderful whole ingredients and I made them completely vegan by using buttermilk made out of coconut milk. Crispy, hearty, crammed with seeds, oats, and cranberries, they are an amazing accompaniment to any dip, cheese or even just as is, which is how we've been eating them. I used a mix of buckwheat and wholewheat flours, but next time around, I'm going to try with 100% buckwheat flour.
I served these with sumac rolled homemade Labneh ( recipe at the bottom), which is a breeze to make and soooooo delicious. A glass of wine along with this platter is all I need to make a blissful meal for myself!
Put some in a jar, pretty up with a ribbon, you've got yourself a wonderful, gourmet hostess or a holiday gift. These moreish, rustic crackers will please everyone, that I can promise.
- Please refer to the blog at The Cafe Sucre Farine for the original recipe. Here is my slightly adapted version.
- Pumpkin puree is fairly easy to make - just steam/roast some diced pumpkin ( about 75-100 gms). Once cooled, simply blend into a smooth paste or mash well with a fork.
I’d love to hear from you! Please tag me on Instagram @tashasartisanfoods, using the hashtag #tashasartisanfoods. You can also FOLLOW ME on INSTAGRAM, PINTEREST for more fabulous recipes! Do subscribe to Tasha’s Artisan Foods so you’ll never miss a recipe!
Pumpkin Cranberry Crackers
- 1/2 cup Buckwheat flour
- 1/2 cup Wholewheat flour
- 1 tsp Baking soda
- 1/2 cup Dried cranberries
- 1/2 cup Oats
- 1/4 cup Sunflower seeds
- 1/4 cup Flax seeds
- 1 tsp Dried rosemary
- 1/4 tsp Dried Thyme
- 1/2 tsp Turmeric
- 1/2 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1/4 tsp Black pepper, coarsely ground
- 1/4 tsp Salt
- 1 cup Buttermilk Add 1 tbsp vinegar/lemon juice to 1 cup milk, let stand for 5 minutes. I used light coconut milk.
- 3 Tbsp Pumpkin puree
- 3 Tbsp Brown sugar
- 400 ml Greek yogurt
- 1/2 tsp Salt
- 2-3 Tbsp Olive oil
- Preheat the oven to 180 C. Grease and flour a rectangular pie dish. I used a 4" * 11" pie pan. You can use a 9' round one also. You'll just have to cut the crackers into smaller squares before baking them the second time.
- In a large bowl, combine all the dry ingredients.
- Whisk all the wet ingredients in a small bowl. Pour over the dry ingredients. Mix well and put the batter in the prepared pan.
- Bake for 25-30 minutes. A toothpick inserted in the center should come back clean. Let this cool completely before slicing the crackers as thinly as possible.
- Pre heat the oven to 150 C. Lay out the sliced crackers on a lined baking tray and bake for another 20-25 minutes or until crisp. These will get crisper as they cool. Store the cooled crackers in an airtight jar.
- Line a large colander with a cheesecloth. Stir salt into the yogurt, and pour the yogurt into the cheesecloth. Set the colander in a bowl to catch the liquid that drains off. Leave to drain for 24 hours.
- After 24 hours, take the strained cheese in a bowl and stir in 2-3 Tbsp of olive oil and serve. I rolled my Labneh in some sumac and poured over 1 Tbsp of olive oil just before serving.
[…] love pumpkin, in all forms….like in my Pumpkin Ravioli, Pumpkin Mac’n Cheese, Pumpkin Crackers, Black Rice Pumpkin Salad, Pumpkin Pancakes , Pumpkin Soup…and yes there are more recipes […]
[…] not so much. So I sneak it in our soups, pasta, salads, as well as pancakes, cakes, and even crackers. What they don’t see, they don’t complain about! And so that little piece of pumpkin in […]