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 ;).
Guest Recipe: Kate's Cranberry Pumpkin Seed Crackers
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.
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