Pumpkin Cranberry Crisps
Pumpkin Cranberry Crisps are one of those crackers that you will serve (and much on) all winter season. You probably know Raincoast Crisps or Trader Joe’s crisps, and while these are reminiscent, they are so much better! Homemade speaks for itself. They are also round vs the toast shape that the other two have. The round shape looks wonderful on a charcuterie board.
And while these might seem challenging to make, they really aren’t. They require a double bake, but besides that and a little extra time, they are easy peasy!
These crisps begin by combining the flours and dried cranberries. Mix them well. The flour helps to prevent the cranberries stay suspended in the batter. Add all of the dry ingredients (seeds, oats, spices, etc).
In another bowl, combine the buttermilk, brown sugar and pumpkin purée and add the wet to the dry ingredients.
Prepare 4 8-ounce mason jars by spraying them well with cooking spray and fill each one approximately 2/3 full.
Bake the crisp batter for 25 or so minutes until it’s golden and springy. Cool the jars for 10 minutes and then carefully turn them upside down so that the batter releases from the jars. You might have to help them to come out. Now, cool them completely on a wire rack.
Once cool, freeze the loaves for an hour. This will help you to slice the crackers nice and thin.
Place the slices on a parchment-lined sheet pan and bake at 300°F for 25-30 minutes or until they are crisp.
These crisps are perfect on a charcuterie board, accompanying a bowl of chili or on their own for snacking.
Enjoy!
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Pumpkin Cranberry Crisps
Makes: 72 crackers
Prep Time: 30 minutes
Bake Time: 55 minutes
Total Time: 1 hour & 25 minutes
Ingredients
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup dried cranberries
- 1 teaspoon baking soda
- 1/2 cup rolled oats
- 1/4 cup sunflower seeds
- 1/4 cup flax seed
- 1 & 1/2 tsp fresh rosemary or 1 teaspoon dried
- 1/2 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp dried thyme
- 1/4 tsp sea salt
- 1/8 tsp black pepper
- 1 cup buttermilk
- 3 tbsp brown sugar
- 3 tbsp canned pumpkin puree
Instructions
Preheat oven to 350˚F. Line 2 sheet pans with parchment paper. Generously spray 4 8-ounce glass Mason-type jars (like this or this) with cooking spray. Set aside.
In a large bowl combine the flours and dried cranberries. Rub mixture with your fingers to separate dried cranberries, till there are no large clumps. Add baking soda, oats, sunflower seeds, flax seed, spices, salt and pepper. Stir to combine.
Combine buttermilk, brown sugar and pumpkin purée. Stir until well blended. Add the wet ingredients to the flour mixture and stir, just until flour disappears.
Spoon the batter into prepared jars, filling 2/3 full then place the jars on a sheet pan. Bake for 25-28 minutes until golden and springy to the touch. A toothpick inserted in the center should come back clean or with just a few crumbs. Allow to cool in jars for 10 minutes then remove by inverting and gently shaking the jar. Cool completely on a wire rack.
When the loaves are cooled, place in freezer for 1 hour. This will help you to slice the crackers nice and thin. (If you end up freezing them longer than an hour, no problem. Just let them sit for about 10-15 minutes before trying to slice them.)
Preheat oven to 300˚F. Cut loaves into ⅛-inch slices and place slices on prepared sheet pans. Bake for 25-30 minutes or until crisp. Crackers will get even crisper as they cool. Store in an airtight container or freeze in zippered bags.
Recipe from The Cafe Sucre Farine
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