Pumpernickel Seed and Nut Crisps

Pumpernickel Seed and Nut Crisps

Pumpernickel Seed and Nut Crisps

follow

It’s time for a little blog cleanup, so I’m picking away at updating and putting a polish on a few of my older posts. Today’s cleanup goes back to 2016 with these wholesome, rustic and vegan Pumpernickel Seed and Nut Crisps. Not only are these crisps beautiful with their dark cracker base they are also delightfully healthy with no added fat, eggs or dairy. I find some of my great recipes get left in the dust, never to be made again because my head is down and focused on always creating NEW content. Doing a little blog cleanup allows me to go back and redo the recipes, reminding me of just how good they really are.

A white bowl piled high with Pumpernickel Seed and Nut Crisps.

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. 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. Enjoy!

Baked Pumpernickel Seed and Nut Crisps in loaf form on a wooden cutting board garnished with fresh thyme.
A small white plate with Pumpernickel Seed and Nuts Crisps, cheese slices and apricot jelly.
A white bowl piled high with Pumpernickel Seed and Nut Crisps.

Pumpernickel Seed & Nut Crisps
Print Recipe
Crisp wholesome seed and nut crackers perfect for a vegan diet.
    Servings Prep Time
    64 crackers 15 minutes
    Cook Time Passive Time
    70 minutes 90 minutes
    Servings Prep Time
    64 crackers 15 minutes
    Cook Time Passive Time
    70 minutes 90 minutes
    Pumpernickel Seed & Nut Crisps
    Print Recipe
    Crisp wholesome seed and nut crackers perfect for a vegan diet.
      Servings Prep Time
      64 crackers 15 minutes
      Cook Time Passive Time
      70 minutes 90 minutes
      Servings Prep Time
      64 crackers 15 minutes
      Cook Time Passive Time
      70 minutes 90 minutes
      Ingredients
      Servings: crackers
      Instructions
      1. Preheat oven to 350℉. I
      2. In a large bowl whisk together all ingredients until just combined.
      3. Spray 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 their pan and place in the freezer for about an hour to help firm up for cutting.
      4. Reheat oven to 300℉.
      5. Remove from the freezer and cut each loaf into 1/8" slices. You should get approximately 30-33 slices per loaf. Lay each slice flat on a parchment-lined baking sheet and bake for 20 minutes. Flip each piece and continue to bake for an additional 20 minutes (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 and the loaves pop right out of the foil pans.

      -Freezing is only required to assist in cutting even thin slices.  If you are good with a knife, feel free to skip this step.

      Product Favourites!

      Affiliate Disclosure

      I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
      Five Spice Mixed Nuts

      Five Spice Mixed Nuts

      follow

      Five Spiced Mixed Nuts in a small bowl on a gold tray with white napkins and glasses of champagne.

      Do you have a New Year’s Eve gathering and need tasty nibbles to pass along with your bubbly? Five Spice Mixed Nuts are very snackable and rather addictive with a hint of spice and sugar. They’re the party favour that you just can’t stop grabbing at. You’ll find a pleasant mixture of Chinese five-spice, maple syrup and brown sugar. The nuts are coated just enough for a light sugary chew with a lingering spice that you can’t quite put your finger on. The added dried cherries lend a little extra sweetness and soft texture to balance the crunchy nuts.

      Five Spice Mixed Nuts is a simple recipe to toss together and will keep in an airtight container for a couple of weeks. They’re perfect to make ahead for any social gathering. Enjoy your holidays and Happy New Year to you and your family. I wish you a wonderful year ahead!

      Five Spice Mixed Nuts
      Print Recipe
        Servings Prep Time
        5 cups 10 minutes
        Cook Time Passive Time
        60 minutes 1+ hours
        Servings Prep Time
        5 cups 10 minutes
        Cook Time Passive Time
        60 minutes 1+ hours
        Five Spice Mixed Nuts
        Print Recipe
          Servings Prep Time
          5 cups 10 minutes
          Cook Time Passive Time
          60 minutes 1+ hours
          Servings Prep Time
          5 cups 10 minutes
          Cook Time Passive Time
          60 minutes 1+ hours
          Ingredients
          Servings: cups
          Instructions
          1. Preheat oven to 225°F. Spray a large baking tray with non-stick spray.
          2. In a large bowl toss together nuts.
          3. In a medium bowl whisk together maple syrup, brown sugar, egg white, water, Chinese five spice and sea salt. Pour over nuts and stir to coat evenly.
          4. Spread nuts evenly on a large baking tray. Bake for 60 minutes, turning every 15 minutes. If using dried cherries stir them in halfway through baking time.
          5. Remove from oven and loosen from the baking tray. Allow nuts to cool completely before breaking apart. Will keep in an airtight container for up to two weeks.

          Product Favourites!

          Affiliate Disclosure

          I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
          Whole Wheat Peach Streusel Muffins

          Whole Wheat Peach Streusel Muffins

          follow

          Whole Wheat Peach Streusel Muffins stacked on a metal stand with a split muffin on a plate in the foreground.

          These naughty but nice Whole Wheat Peach Streusel Muffins are perfect for back to school.  They have minimal added sugar, are made with whole wheat flour and pureed peaches for a healthy-ish muffin.  The streusel topping and juicy peach chunks keep it being the muffin you want to eat or send in your child’s lunch, without the guilt. 

          Muffins are not only a great item to add to breakfast or brunch, but also great as a snack.  They come together easily, freeze well and are a must to have on hand whether you pack lunches or not.

          Fresh peaches stacked on a metal tray in preparation for Whole Wheat Peach Streusel Muffins.

          Tips for great muffins:

          *DO NOT OVERMIX!  I really can’t stress this enough.  Once the flour is added to the wet ingredients in any quick bread recipe, the batter only needs to be mixed enough to incorporate the ingredients.  Any more mixing than that will start to develop the gluten in the flour.  The result will be tough muffins or loaves.

          *Divide batter evenly into the muffin tins to ensure the muffins bake uniformly and evenly.

          *Don’t overbake!  Bake just long enough that they spring back when lightly touched or a toothpick inserted comes out clean.  Overbaked muffins will be dry and dense.

          * Bake muffins on the middle oven rack for even baking without scorched bottoms or tops that are too dark.

          *Use muffins liners or a well-greased muffin tin to prevent the muffins from sticking.  Nobody wants to fight with trying to unstick a dozen muffins only to have bits of muffin stuck to the pan anyway.  It’s just a waste of perfectly good muffin bits.

          *Allow the muffins to cool for at least 5-10 minutes before trying to remove from the pan.  This will prevent any “squishing” mishaps that are likely to happen when trying to pull them out while they are hot and soft.

          Now is the time that fresh peaches are abundant, so enjoying these delicious Whole Wheat Peach Streusel Muffins is a must.

          Peach Streusel Muffins
          Whole Wheat Peach Streusel Muffins
          Print Recipe
            Servings Prep Time
            12 muffins 30 minutes
            Cook Time
            18-22 minutes
            Servings Prep Time
            12 muffins 30 minutes
            Cook Time
            18-22 minutes
            Peach Streusel Muffins
            Whole Wheat Peach Streusel Muffins
            Print Recipe
              Servings Prep Time
              12 muffins 30 minutes
              Cook Time
              18-22 minutes
              Servings Prep Time
              12 muffins 30 minutes
              Cook Time
              18-22 minutes
              Ingredients
              Streusel Topping
              Muffins
              Servings: muffins
              Instructions
              Streusel Topping
              1. Combine all ingredients in a food processor and pulse until combined and crumbly. Set aside.
              Muffins
              1. Set oven rack to the centre and preheat oven to 350°F. Grease or line a 12 cup muffin tin.
              2. Peel peaches and remove stone. Chop two of the peaches into 1/2" chunks and set aside. Puree the remaining two peaches using a blender or food processor until smooth. Set aside.
              3. In a small bowl whisk together flours, baking powder, baking soda, cinnamon and salt. Set aside.
              4. In a large bowl whisk together oil and sugar. Add eggs, one at a time, whisking after each until incorporated.
              5. Stir in sour cream, pureed peaches and vanilla. Whisk in dry ingredients until just combined (do not overmix). Fold in chopped peaches.
              6. Divide batter evenly into prepared muffin tin. Sprinkle each muffin with a generous tbsp of streusel topping.
              7. Bake for 18-22 minutes or a toothpick inserted in the centre comes out clean.
              8. Allow to cool at least 5-10 minutes prior to removing from muffin tin. Remove to a cooling rack to cool completely or eat while warm.

              Product Favourites!

              Affiliate Disclosure

              I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
              Gluten Free Snack Bites

              Gluten Free Snack Bites

              It may not seem like it yet, in fact, as I look out my window I still see snow, frost and a cloudy sky, but hiking, camping and the general need to be outdoors will soon be upon us. I’m hopeful anyway!! With the need to be frolicking in the wilderness or simply at the skateboard park, nutritious pack along snacks are a must.  Gluten Free Snacks Bites are very tasty with bits of chewy fruit, nuts and coconut.  They’re exactly what you need to help fuel your activities. 

              Made with quinoa, oats, nut butter, nuts and dried fruit they’re a great snack to pack along, whether it’s in a lunch box or backpack.  Don’t be fooled by the quinoa!  Trust me, you won’t even know it’s there. Plus, the quinoa adds more protein and nutrition to help keep you going.

              So even though I still have to wait for the weather to improve, I can still enjoy these tasty two-bite snacks with my morning coffee. In my opinion, it’s all about being able to adapt.  Enjoy!

              Gluten Free Snack Bites
              Print Recipe
                Servings Prep Time
                48 snack bites 40 minutes
                Cook Time
                12 minutes
                Servings Prep Time
                48 snack bites 40 minutes
                Cook Time
                12 minutes
                Gluten Free Snack Bites
                Print Recipe
                  Servings Prep Time
                  48 snack bites 40 minutes
                  Cook Time
                  12 minutes
                  Servings Prep Time
                  48 snack bites 40 minutes
                  Cook Time
                  12 minutes
                  Ingredients
                  Servings: snack bites
                  Instructions
                  1. In a medium size pot over low/medium heat stir together nut butter, brown sugar, butter, honey and coconut oil until smooth and melted.
                  2. Remove from heat and allow to cool enough that you can put your hand on the bottom of the pot ( a good time to cook the quinoa according to package directions)
                  3. Preheat oven to 350℉ and spray mini muffin tins lightly with non-stick spray.
                  4. Add egg and vanilla, stir to combine. Mix in all remaining ingredients stirring until just combined.
                  5. Scoop batter into prepared tins using a 1-ounce cookie scoop which is about 1 1/2 tbsp.
                  6. Bake for 12 minutes and remove, allowing to cool for 5- 10 minutes in the pan prior to removing to a cooling rack.
                  7. Snack bites will keep in a sealed container for 3-4 days and up to 1 month in the freezer.
                  Recipe Notes

                  -You can make your own oat flour by pulsing oatmeal in a spice grinder.  It takes about 1 1/4 - 1 1/3 cups of oatmeal to yield 1 1/4 cups of oat flour.

                  -You don't need to chop the raisins, but I happen to like them a bit smaller as the snack bites are small and that way they don't overwhelm any bite.

                  -I've made this recipe with both almond butter and peanut butter.  Both are wonderful, it's a matter of preference.  The photos show the recipe made with almond butter.

                  -If you have only one 24 count mini muffin pan as I do, you can keep unused batter covered and chilled for up to two days and bake when ready.

                  Product Favourites!

                  Affiliate Disclosure

                  I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
                  Chili Tortilla Roll Ups

                  Chili Tortilla Roll Ups

                  Do you love crispy finger food?

                  I do!  Chili Tortilla Rolls are perfect for any game day being crispy, cheesy and hearty enough for a gathering of game day fans.  

                  These tasty rolls can be made up ahead of time and cooked when you need them for a nice crisp exterior.  Once assembled they also freeze well and will keep in a sealed container for up to a month.  They’re also a great way to use up leftover chili that you might have.  I have included a thick chili to use for these rolls, but any hearty chili can be used. 

                  Served with the little extras like guacamole, sour cream and salsa makes them a game day hit. 

                  Looking for other finger food snacks?

                  Check out these great recipes!

                  Catalina Wings

                  Buttermilk Ranch Onion Rings

                  Jalapeño Rings with Cumin Dip

                  Chili Tortilla Roll Ups
                  Print Recipe
                    Servings
                    20 rolls
                    Servings
                    20 rolls
                    Chili Tortilla Roll Ups
                    Print Recipe
                      Servings
                      20 rolls
                      Servings
                      20 rolls
                      Ingredients
                      Servings: rolls
                      Instructions
                      1. In a medium pot or dutch oven heat oil over medium heat. Add chopped onions and green pepper and sauté for 2 minutes. Stir in garlic, chili powders and cumin and continue to cook for 1 minute.
                      2. Add ground beef and cook until beef is browned, stirring occasionally and breaking apart the chunks.
                      3. Stir in remaining ingredients and allow to simmer uncovered for 10-15 minutes to meld falvours. Chili should be relatively thick, but add a tablespoon or two of water if needed.
                      4. Place one tortilla shell on a flat surface and spread with approximately 3 tbsp of chili leaving a 1" border around. Top with 1 tbsp of cheese. Moisten the top inch of the tortilla with water. Starting from the bottom, roll tortilla shell up a third of the way. Fold in sides 1 1-1/2" and continue to roll forward, enclosing all the chili in a tubular shape.
                      5. Continue with remaining shells, chili and cheese until all have been rolled.
                      6. Using a 2" skillet or shallow pot, add enough canola oil to come up 1". Heat over medium until hot. Place about 6 chili rolls in hot oil with seam side down (don't overcrowd). Cook for about 2 minutes until golden. Flip and cook for an additional 2 minutes. Remove with tongs to a paper towel lined plate to absorb excess oil. Cut in half diagonally and serve with guacamole, salsa and sour cream if desired.

                      Affiliate Disclosure

                      I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
                      Toasted Bran Muffins

                      Toasted Bran Muffins

                      Nancy Silverton’s bran muffins from La Brea Bakery are hailed to be one of the best, and for good reason.  The crumb is tender and rather light for a bran muffin, yet they have that familiar fibrous chew. The flavour has a subtle toasted note and a hint of orange.  They have minimal refined sugar by using pureed raisins to add natural sweetness and moisture.  They are my personal favourite in the bran muffin arena with just a small smear of butter.

                      I originally stumbled upon these muffins from Alexandra Cooks Nancy Silverton’s Bran Muffins, who slightly adapted the recipe by blending all the raisins, leaving the final texture without whole raisins.  It’s also my desired way to eat them even though my recipe reflects the original method. Both ways are delicious and it comes down to personal preference. 

                      I’ve gone on to adapt the recipe slightly further by replacing a small amount of the water with orange juice and I’ve opted for a different mixing method with wonderful results. It’s recommended to use paper liners as they tend to bake up with a nicer domed top if using them. Without the liners, the tops tend to spread just a little more. I also recommend that you weigh your dry ingredients for better results.  I have done both, and have found that my weighted measures provide more than my standard scooping with a measuring cup. It does make a difference in this recipe.

                      If you love muffins, Nacy Silverton’s are a must to make, whether it be the original recipe or my slightly altered version, you won’t be disappointed.  Enjoy!

                      Recipe for Toasted Bran Muffins adapted from Alexandra Cooks Nancy Silverton’s Bran Muffins 

                       

                      Toasted Bran Muffins
                      Print Recipe
                        Servings Prep Time
                        12 muffins 20 minutes
                        Cook Time
                        30 minutes
                        Servings Prep Time
                        12 muffins 20 minutes
                        Cook Time
                        30 minutes
                        Toasted Bran Muffins
                        Print Recipe
                          Servings Prep Time
                          12 muffins 20 minutes
                          Cook Time
                          30 minutes
                          Servings Prep Time
                          12 muffins 20 minutes
                          Cook Time
                          30 minutes
                          Ingredients
                          Servings: muffins
                          Instructions
                          1. Preheat oven to 350℉ and line 12 muffin cups with paper liners. Spread wheat bran out on a large baking sheet and toast in oven for 6-8 minutes turning once.
                          2. While wheat bran is toasting and cooling, cook 1 cup of raisins and 1/2 cup of water in a small saucepan over medium heat until soft and the water has been absorbed, about 10 minutes. Puree raisins until smooth.
                          3. In a medium bowl, whisk together wheat bran, flours, baking powder, baking soda and salt. Set aside.
                          4. In a large bowl whisk together oil and brown sugar. Add egg and egg white and whisk to combine. Stir in pureed raisins, remaining 3/4 cup water, buttermilk, orange juice and orange zest.
                          5. Add dry ingredients and stir just to combine. Stir in 1/2 cup of raisins. Scoop evenly into muffin cups, mounding the batter.
                          6. Bake for approximately 20 minutes or until a toothpick inserted comes out clean. Remove and allow to cool for 5-7 minutes before removing muffins from tin to cooling rack.
                          Recipe Notes

                          -it is highly recommended to weigh dry ingredients.

                          -when scooping the batter, the muffin cups will be very full.

                          -if you don't want whole raisins in the final muffin, cook all the raisins with 3/4 cup of water and blend, continue with recipe adding only 1/2 cup additional water (for 1 1/4 cup total) and omit raisins at the end.

                          Affiliate Disclosure

                          I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com