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Pumpernickel Seed and Nut Crisps

12 INGREDIENTS • 10 STEPS • 3HRS

Pumpernickel Seed and Nut Crisps

Recipe
Wholesome, rustic, and loaded with seeds and nuts, these vegan Pumpernickel Seed & Nut Crisps are destined for your holiday gathering to hold your favourite spread or cheese. Not only are these crisps beautiful with their dark cracker base they are delightfully healthy with no added fat, eggs or dairy.
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Wholesome, rustic, and loaded with seeds and nuts, these vegan Pumpernickel Seed & Nut Crisps are destined for your holiday gathering to hold your favourite spread or cheese. Not only are these crisps beautiful with their dark cracker base they are delightfully healthy with no added fat, eggs or dairy.
author_avatar
Compelled to Cook
Hello, I'm Nicole! I aim to help you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
https://www.compelledtocook.com

3HRS

Total Time

$0.38

Cost Per Serving

Ingredients

Servings
12
us / metric
All-Purpose Flour
155 g
All-Purpose Flour
Rye Flour
35 g
Rye Flour
Unsweetened Cocoa Powder
2 Tbsp
Unsweetened Cocoa Powder
Baking Soda
330 g
Baking Soda
Salt
1/2 tsp
Salt
Almond Milk
300 mL
Almond Milk
Molasses
2 Tbsp
Molasses
Honey
2 Tbsp
Honey
Orange Juice
1 Tbsp
Orange Juice
Fresh Thyme
1 tsp
Finely Chopped Fresh Thyme
Assorted Nuts
140 g
Assorted Nuts
Raw Sunflower Seeds
70 g
Raw Sunflower Seeds

Nutrition Per Serving

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Calories
188
Fat
9.5 g
Protein
5.6 g
Carbs
22.7 g
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author_avatar
Compelled to Cook
Hello, I'm Nicole! I aim to help you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
https://www.compelledtocook.com

Author's 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 9x5-inch loaf pans can be used, however, I used 8x4-inch foil loaf pans because they are narrower and therefore produce a slightly taller cracker.

Freezing is only required to assist in cutting even thin slices.

Cooking Instructions

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step 1
Preheat oven to 350 degrees F (180 degrees C).
step 2
In a large bowl, whisk together Rye Flour (35 g), All-Purpose Flour (155 g), Unsweetened Cocoa Powder (2 Tbsp), Baking Soda (330 g), and Salt (1/2 tsp). Set aside.
step 2 In a large bowl, whisk together Rye Flour (35 g), All-Purpose Flour (155 g), Unsweetened Cocoa Powder (2 Tbsp), Baking Soda (330 g), and Salt (1/2 tsp). Set aside.
step 3
In a medium-size bowl, whisk together Almond Milk (300 mL), Molasses (2 Tbsp), Honey (2 Tbsp), and Orange Juice (1 Tbsp). Add wet ingredients to the dry and whisk to just combine.
step 4
Stir in Assorted Nuts (140 g), Raw Sunflower Seeds (70 g), and Fresh Thyme (1 tsp).
step 5
Spray 2 8x4-inch loaf pans with nonstick spray and divide batter evenly between them. Bake for approximately 30 minutes or when a toothpick inserted comes out clean.
step 6
Remove from oven and allow to cool on a rack to room temperature. Once cool remove loaves from pans and place in freezer for about an hour to help firm up for cutting.
step 7
Preheat oven to 300 degrees F (150 degrees C).
step 8
Remove from freezer and cut each loaf into 1/8-inch slices. Lay each slice flat on a parchment-lined baking sheet and bake for 22 minutes.
step 9
Flip each piece and continue to bake for an additional 22 minutes or until crackers are almost crisp, they will continue to crisp up as they cool.
step 10
Remove from oven and place each slice onto a cooling rack and allow to cool to room temperature.
step 10 Remove from oven and place each slice onto a cooling rack and allow to cool to room temperature.
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