Roast Pumpkin & Pinenut Crackers

Pumpkin-Pinenut-Crackers-cooked

The BixMix can be a little spicy for some people (the cracked pepper), so this is a nice way to sweeten / calm the spiciness – plus add some more veggies in – perfect for kids (they will never know they are eating pumpkin unless you tell them)! So delicious, these tasters were a big hit at our market stalls.

Ingredients

1x 400g pack of BixMix, dry – do NOT add the water as directed on pack, your roast pumpkin should provide enough moisture.
2 cups roast jap pumpkin (skin on)
50 ml healthy oil (olive, coconut, macadamia)
1/2 cup of pine nuts
*No water (depends on how moist your pumpkin was, I needed none).

Method

1.Tip BixMix into a bowl.
2.Add the roast pumpkin & oil
3.Mash / mix / squash it all together evenly until you have a nice firm dough.
4.Leave to sit for at least 3-4 hours (or overnight / couple of days in the fridge is fine).
5.Using a rolling pin, roll mix out evenly between baking paper on your bench, to a thickness of approx 2mm.
6.Transfer to baking trays, (you’ll need 2) peel top layer of paper off & cut crackers (a pizza cutter works well, or you can do shapes with a cookie cutter).
7.Bake on a low heat until starting to crisp (I used 160 degrees for approx 40mins, then turned oven off but left fan on, until crackers were fully dry & would snap nicely.

Serves Approx

2 oven trays full of crackers – almost half a kg of healthy crackers!

 

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