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RECIPE
12 INGREDIENTS10 STEPS3HR

Pumpernickel Seed and Nut Crisps

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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.
3HR
Total Time
1HR 25MIN
Active Time

Compelled to Cook

Helping you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
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Ingredients

US / METRIC
Servings:
12
Serves 12
1 1/4 cups
1/3 cup
2 Tbsp
Unsweetened Cocoa Powder
1 1/2 cups
Baking Soda
3/4 tsp
1 1/4 cups
Almond Milk
2 Tbsp
Molasses
2 Tbsp
1 tsp
Finely Chopped  Fresh Thyme
1 cup
Assorted Nuts
1/2 cup
Raw Sunflower Seeds

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Nutrition Per Serving

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CALORIES
184
FAT
9.5 g
PROTEIN
5.5 g
CARBS
21.9 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 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. -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 (175 degrees C).
Step 2
In a large bowl, whisk together Rye Flour (1/3 cup), All-Purpose Flour (1 1/4 cup), Unsweetened Cocoa Powder (2 tablespoon), Baking Soda (1 1/2 cup), and Salt (3/4 teaspoon). Set aside.
Step 3
In a medium-size bowl, whisk together Almond Milk (1 1/4 cup), Molasses (2 tablespoon), Honey (2 tablespoon), and Orange Juice (1 tablespoon). Add wet ingredients to the dry and whisk to just combine.
Step 4
Stir in Assorted Nuts (1 cup), Raw Sunflower Seeds (1/2 cup), and Fresh Thyme (1 teaspoon).
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.

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Nutrition Per Serving
Calories
184
% Daily Value*
Fat
9.5 g
12%
Saturated Fat
1.4 g
7%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
21.9 g
8%
Fiber
2.9 g
10%
Sugars
6.4 g
--
Protein
5.5 g
11%
Sodium
7768.6 mg
338%
Vitamin D
0.3 µg
2%
Calcium
70.9 mg
5%
Iron
1.6 mg
9%
Potassium
100.8 mg
2%
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