Friday, October 24, 2014

Pumpkin Crisps

If you've tried these crackers from TJ's, you might just want to marry me for figuring this out. If you haven't tried them you're going to flip, they're so.... good!
Recipe type: Appetiser
  • ½ cup all-purpose flour
  • ½ cup whole wheat flour
  • ½ cup dried cranberries
  • 1 teaspoon baking soda
  • ½ cup rolled oats
  • ¼ cup sunflower seeds
  • ¼ cup flax seed
  • 1½ teaspoons fresh rosemary (or 1 teaspoon dried)
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon dried thyme
  • ¼ teaspoon sea salt
  • ⅛ teaspoon black pepper
  • 1 cup buttermilk
  • 3 tablespoons brown sugar
  • 3 tablespoons pumpkin puree*
  1. Preheat oven to 350˚F. Line 2 sheet pans with parchment paper. Generously spray 4 8-ounce glass Mason-type jars with cooking spray. Set aside.
  2. In a large bowl combine the flour 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.
  3. Combine buttermilk, brown sugar and pumpkin purree. Stir till well blended. Add the wet ingredients to the flour mixture and stir, just until flour disappears.
  4. Spoon the batter into prepared jars, filling ⅔ full. 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 jar. Cool completely on a wire rack.
  5. When the loaves are cooled, place in freezer for 1 hour. This will help you to slice the crackers nice and thin.
  6. Preheat oven to 300˚F. Cut loaves into ⅛-inch slices and place slices on prepared sheet pans. Bake for 20-25 minutes or until crisp. Crackers will get even crisper as they cool. Store in an airtight container or freeze in zippered bags.
  7. Yield: 5-6 dozen

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