Pumpernickel Seed & Nut Crisps
Crisp wholesome seed and nut crackers perfect for a vegan diet.
    Servings Prep Time
    64crackers 15minutes
    Cook Time Passive Time
    70minutes 90minutes
    Servings Prep Time
    64crackers 15minutes
    Cook Time Passive Time
    70minutes 90minutes
    Ingredients
    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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