These homemade cheesy vegan Pumpkin Seed Crackers are a wholesome and delicious anytime snack! Enjoy them with your favorite dips and spreads, crunch them over salads, or dunk them into soups.
1tspMaldon sea saltfor topping the crackers crackers
Instructions
Preheat the oven to 350°F and line a baking sheet with parchment paper.
In a food processor, blend the pumpkin seeds until they are a fine flour.
Add the spelt flour, nutritional yeast, garlic powder, sea salt, and baking powder to the food processor bowl with the pumpkin seed flour and pulse a few times to blend.
Pour the avocado oil into the food processor and pulse to blend until the mixture resembles fine wet sand.
Next, add the cold water and pulse a few times, or until the dough begins to clump.
Remove the dough from the food processor and form it into a firm ball.
Place the dough ball on a sheet of parchment paper, and top with another sheet of parchment. Use a rolling pin to roll the dough into about ⅛ inch thin sheet. Peel the top layer of the parchment paper off of the dough.
Sprinkle the Maldon sea salt over the dough, and gently press the salt into the top.
Use a pizza wheel to cut the dough into about 1-inch small squares. You can cut them a little larger or smaller if you’d like, this does not have to be exact.
Use a bench scraper to gently remove the crackers from the parchment paper and place them onto the parchment paper-lined baking sheet. Allow at least ¼ inch between each cracker. Gently prick each cracker with a fork.
Bake the crackers for 15 minutes, until fragrant and lightly browned.
Allow the crackers to cool on the baking sheet for at least 15 minutes before enjoying or moving to a wire cooling rack to cool completely. They will continue to crisp up as they cool.
Notes
Storage Directions
Storage: Store leftover pumpkin crackers in an airtight container at room temperature for up to 2 weeks.
Freezing: The crackers can also be frozen in a freezer-safe container for up to 3 months. Defrost at room temperature for 1-2 hours.
Recipe Pro-Tips
Optional: Chill the dough. If you have the time, allow the cracker dough to chill, covered, in the refrigerator for about 30 minutes. This will firm up the texture making it easier to roll out and cut.
Cut crackers in your desired size. I recommend cutting the cracker dough into about 1-inch squares, but you can cut them a little larger or smaller if you’d like; it does not have to be exact!
Prick the dough. Don’t forget to use a fork to prick the surface of the cracker dough before baking. This helps prevent air bubbles from forming and ensures even baking.
Monitor bake time. Keep a close eye on the crackers while they bake, as they can overbrown quickly. Bake until the edges are golden brown and the crackers feel firm to the touch.
Allow crackers to cool before eating. Proper cooling is essential to a crisp cracker texture. For the best results, allow them to cool on the baking sheet for 15 minutes then transfer to a wire cooling rack to cool completely before enjoying.
Double the batch! Easily double or triple the ingredients in this seed crackers recipe to make a larger batch so you have plenty on hand for snacking and sharing!