Pumpernickel Seed and Nut Crisps

Pumpernickel Seed and Nut Crisps

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

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!

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.

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      Seed and Almond Coconut Clusters

      Seed and Almond Coconut Clusters

      Yes, It’s back to school and my latest Costco coconut cluster obsession makes a debut as a back to school snack or yogurt topping. I’m not sure how long they’ve actually been sold at Costco, I’ve only purchased them in the last couple months. Being a coconut lover, I was in heaven either snacking straight out of the bag or crumpling them on coconut yogurt. So tasty, addicting, crunchy and sweet, I just had to make my own. Seed and Almond Coconut Clusters are my version, which happens to be very similar but with the addition of almonds. All it really takes is a large bowl, a few great ingredients and 25 minutes for these amazing clusters.

      I admit I can be a Costco junkie! My last obsession found at Costco was tomatillo salsa, and I practically drowned myself in it before making my own version with grilled vegetables Grilled Tomatillo Avocado Dip But now that I’ve conquered both I look forward to my next great Costco find that I can make at home. So whether you’re just trying to fill the lunch bags or love a good smoothie or yogurt topping, you’ll want to bake a batch of Seed and Almond Coconut Clusters to have on hand without having to run out to Costco. Enjoy!

      Recipe source for Seed and Almond Coconut Clusters: Compelled To Cook

       

      Seed and Almond Coconut Clusters
      Print Recipe
        Servings Prep Time
        32 clusters 10 minutes
        Cook Time
        15 minutes
        Servings Prep Time
        32 clusters 10 minutes
        Cook Time
        15 minutes
        Seed and Almond Coconut Clusters
        Print Recipe
          Servings Prep Time
          32 clusters 10 minutes
          Cook Time
          15 minutes
          Servings Prep Time
          32 clusters 10 minutes
          Cook Time
          15 minutes
          Ingredients
          Servings: clusters
          Instructions
          1. Preheat oven to 325℉ and line baking sheets with parchment. Add all dry ingredients to a large bowl, drizzle with corn syrup and toss gently to fully combine. Drop approximately 2 tbsp of mixture onto lined baking sheets and with slightly damp fingers form into low clusters. Bake for 13-15 minutes until golden brown. Remove from oven and allow to cool to room temperature before removing.
          2. Store clusters in an airtight container for several days or freeze for up to 2 months.
          Recipe Notes

          I've tried honey, agave and corn syrup in this recipe.  I found that the corn syrup resulted in a crispier cluster that held up better when frozen and the honey and agave result in a slightly softer cluster that tends to break apart more easily.  All are good options depending on your sugar preference.