Wholesome, rustic, and loaded with seeds and nuts, these vegan Pumpernickel Seed & Nut Crisps are destined for your holiday gathering to hold your favourite spread or cheese. Not only are these crisps beautiful with their dark cracker base they are delightfully healthy with no added fat, eggs or dairy.

These crisps are not unlike those found in the grocery store…….. you know the ones, 20 crackers for $5.00. We’ve all spent the money, so if you’re a fan of these crackers like me, save your cash and make your own. In this recipe I used nuts and seeds that I had on hand, but you can certainly change them up to whatever is your favourite. It’s a very easy recipe with common ingredients which leaves you no reason not to save your money.

I love these Pumpernickel Seed & Nut Crisps because of their texture which is crispy yet still some bites give a little chew. The currents are a nice addition because their size adds just the right amount of sweetness without becoming overbearing. They are my favourite with lite garden vegetable cream cheese, making it a simple, healthy snack.

 

Pumpernickel Seed & Nut Crisps are wholesome vegan crackers that are crisp and full of seeds and nuts.
Pumpernickel Seed & Nut Crisps
Print Recipe
Crisp wholesome seed and nut crackers perfect for a vegan diet.
Servings Prep Time
65 crackers 10 minutes
Cook Time Passive Time
75 minutes 90 minutes
Servings Prep Time
65 crackers 10 minutes
Cook Time Passive Time
75 minutes 90 minutes
Pumpernickel Seed & Nut Crisps are wholesome vegan crackers that are crisp and full of seeds and nuts.
Pumpernickel Seed & Nut Crisps
Print Recipe
Crisp wholesome seed and nut crackers perfect for a vegan diet.
Servings Prep Time
65 crackers 10 minutes
Cook Time Passive Time
75 minutes 90 minutes
Servings Prep Time
65 crackers 10 minutes
Cook Time Passive Time
75 minutes 90 minutes
Ingredients
Servings: crackers
Instructions
  1. Preheat oven to 350℉. In a large bowl whisk together flours, cocoa powder, baking soda and salt. Set aside. In a medium size bowl whisk together almond milk, molasses, honey, orange juice and thyme. Add wet ingredients to the dry and whisk to just combine. Stir in nuts, seeds and thyme.
  2. Spray loaf 2 8"x4" loaf pans with non stick spray and divide batter evenly between them. Bake for approximately 30 minutes or when a toothpick inserted comes out clean. Remove from oven and allow to cool on a rack to room temperature. Once cool remove loaves from pans and place in freezer for about an hour to help firm up for cutting.
  3. Reheat oven to 300℉. Remove from freezer and cut each loaf into 1/8" slices. Lay each slice flat on a parchment lined baking sheet and bake for 22 minutes. Flip each piece and continue to bake for an additional 22 minutes or until crackers are almost crisp (they will continue to crisp up as they cool). Remove from oven and place each slice onto a cooling rack and allow to cool to room temperature. Store in an airtight container once completely cooled.
Recipe Notes

Any seeds and nuts can be used, but in this recipe I used a combination of currents, pine nuts, sesame seeds, sunflower seeds and pepitas.

Regular 9"x 5" loaf pans can be used, however I used 8" x 4" foil loaf pans because they are narrower and therefore produce a slightly taller cracker.

Freezing is only required to assist in cutting even thin slices.

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