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Servings:

Pumpernickel Seed and Nut Crisps

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.

Total Time

3hr

0.0

0 Ratings

Author: Compelled to Cook

Servings:

Ingredients

•

1 1/4 cups

All-Purpose Flour

•

1/3 cup

Rye Flour

•

2 Tbsp

Unsweetened Cocoa Powder

•

1 1/2 cups

Baking Soda

•

1/2 tsp

Salt

•

1 1/4 cups

Almond Milk

•

2 Tbsp

Molasses

•

2 Tbsp

Honey

•

1 Tbsp

Orange Juice

•

1 tsp

Finely Chopped Fresh Thyme

•

1 cup

Assorted Nuts

•

1/2 cup

Raw Sunflower Seeds

Cooking Instructions

Preheat oven to 350 degrees F (180 degrees C).

In a large bowl, whisk together Rye Flour (1/3 cup) , All-Purpose Flour (1 1/4 cups) , Unsweetened Cocoa Powder (2 Tbsp) , Baking Soda (1 1/2 cups) , and Salt (1/2 tsp) . Set aside.

In a medium-size bowl, whisk together Almond Milk (1 1/4 cups) , Molasses (2 Tbsp) , Honey (2 Tbsp) , and Orange Juice (1 Tbsp) . Add wet ingredients to the dry and whisk to just combine.

Stir in Assorted Nuts (1 cup) , Raw Sunflower Seeds (1/2 cup) , and Fresh Thyme (1 tsp) .

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.

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.

Preheat oven to 300 degrees F (150 degrees C).

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.

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.

10.

Remove from oven and place each slice onto a cooling rack and allow to cool to room temperature.

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.

Nutrition Per Serving

CALORIES

188

FAT

9.5 g

PROTEIN

5.6 g

CARBS

22.7 g