Name: Pumpernickel Seed and Nut Crisps
Total time: PT10800.0S
Yield: 12
Ingredients: 1 1/4 cup All-Purpose Flour; 1/3 cup Rye Flour; 2 tablespoon Unsweetened Cocoa Powder; 1 1/2 cup Baking Soda; 3/4 teaspoon Salt; 1 1/4 cup Almond Milk; 2 tablespoon Molasses; 2 tablespoon Honey; 1 tablespoon Orange Juice; 1 teaspoon Fresh Thyme; 1 cup Assorted Nuts; 1/2 cup Raw Sunflower Seeds

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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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

us / metric

1 1/4 cups

All-Purpose Flour

1/3 cup

Rye Flour

2 Tbsp

Unsweetened Cocoa Powder

1 1/2 cups

Baking Soda

1 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

Nutrition Per Serving

VIEW ALL

Calories

188

Fat

9.5 g

Protein

5.6 g

Carbs

22.7 g

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.