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Pumpkin seed crackers

updated

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Ingredients for 1 servings:

  • 50 g flaxseed meal
  • 160 ml water
  • 50 g pumpkin seeds
  • 50 g oat flakes
  • some salt and pepper
  • some allspice d’Espelette
  • some bread spice mix or caraway seeds
  • 1 shot of pumpkin seed oil

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

gluten-free

Soak the flaxseed meal in cold water. Finely chop the oats and pumpkin seeds in a blender and add to the soaked flaxseed. Add all other ingredients, stir well, and let stand for half an hour. Spread the mixture thinly on a baking sheet lined with baking paper. Bake at 180°C (convection oven) for 30 minutes, or until crispy. Extend the baking time if necessary. Cut into small rectangles relatively quickly, ideally with a pizza cutter or sharp kitchen knife. Let cool and store in an airtight container.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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