Pumpernickel Seed and Nut Crisps
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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.
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!
Author:Â Compelled to Cook
- 1 1/4 cups all purpose flour
- 1 1/2 cups seeds and nuts see note
- 1 1/4 cup almond or soy milk
- 1/3 cups rye flour
- 2 tbsp cocoa powder
- 2 tbsp molasses
- 2 tbsp honey
- 1 tbsp orange juice
- 1 1/2 tsp baking soda
- 1 tsp fresh thyme finely chopped
- 3/4 tsp salt
- 2 each foil loaf pans see note
- Preheat oven to 350℉.
- In a large bowl whisk together all ingredients until just combined.
- Spray 2 8"x3" loaf pans with non-stick spray and divide batter evenly between them. Bake for approximately 25-30 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.
- Reheat oven to 300℉.
- 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 15-20 minutes. Flip each piece and continue to bake for an additional 15-20 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.
-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 3" 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.
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