'Cheesy’ Pumpkin Crackers Recipe

Makes:

Ingredients

90g pumpkin seeds
2 large garlic cloves, skins peeled
10g poppy seeds or ﬂaxseeds
½ teaspoon sea salt
15g nutritional yeast ﬂakes
1½ teaspoons caraway seeds
1 tablespoon extra-virgin olive oil
Freshly ground black pepper

Method

1. Preheat the oven to 190°C (375°F) Gas 5. Line a baking sheet with baking parchment.

2. Put the pumpkin seeds and garlic in a food processor and process to a coarse paste. Add the rest of the ingredients with 3½ tablespoons water, season with pepper and blend until the mixture starts to come together in a ball of dough.

3. Form the dough into a ﬂattened rectangle and place between 2 sheets of baking parchment. Using a rolling pin, roll the dough into a thin rectangle, about 3 mm thick, and mark the dough into 16 5-cm squares with the pointed end of a knife. Place on the lined baking sheet and bake for about 20–25 minutes until light golden and ﬁrm.

4. Using the marked lines, cut into 16 squares and remove from the baking sheet, using the baking parchment to help you. Leave to cool on a wire rack, then separate into individual crackers. Store in an airtight container for 3–5 days.

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