These savoury pumpkin almond flour crackers are crispy, golden and full of herby flavour. Made with fresh pumpkin puree, almond flour and a few pantry seasonings. These are gluten free, oil free and grain free snack that kids can help make from start to finish.
If you have ever wondered what to do with leftover pumpkin puree beyond oatmeal pumpkin cookies, pumpkin banana smoothie, maple pumpkin granola, pumpkin pasta, no bake pumpkin energy balls, then try this recipe. No dairy, no eggs and no fancy equipment, just a bowl and rolling pin. You just mix, roll, cut into squares and bake.
This is one of the easiest bakes to do with kids, as the dough is forgiving and there is no waiting around for it to rise. Let them measure dry ingredients, mix everything in a bowl, roll the dough and prick the crackers with a fork, which most kids love. Give older kids a blunt knife or pizza wheel to cut the squares, but hold young kid’s hand or at least supervise them if they are willing to cut the dough.
The crackers shape might not be perfect, as it’s tricky for kids to roll the dough into thin and even. Uneven shapes bake at different time, just take the thinner ones out first once they are baked and bake the remaining thicker ones a little longer until done.
Although cooking with kids is a bonding and fun activity, their safety must be prioritised. Keep young kids away from hot oven and only allow older kids to handle the oven if you’re confident that they can do so safely. Make sure they always use mittens to protect their hands. Check out our safety disclaimer for more information.
Why You’ll Love These Pumpkin Crackers?
- Gluten free and vegan
- Little hands can help mix, roll and cut.
- Great for lunchboxes, snack board or as after school snack.
Notes On Ingredients
Here’s everything you’ll need to make this recipe. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Herbs & Pantry Ingredients: Pumpkin seeds, salt, pepper, oregano and dried basil.
- Flour: Gluten free almond flour
- Liquid: Splash of water to help bind the ingredients.
- Pumpkin: I used fresh pumpkin puree, but you can use canned puree instead. Check out how to cook whole pumpkin in instant pot to make the process of pureeing easier.
See the recipe card for quantities.
How To Make Savoury Pumpkin Almond Flour Crackers?
As always, I recommend watching the recipe video and checking out these step-by-step instructions first. Then you can find the full recipe with the exact measurements in the recipe card below!
Step 1: Line baking tray and preheat oven.
Step 2: In a bowl, combine dry ingredients.
Step 3: Mix in pumpkin puree and a splash of water to make a dough.
Step 4: Place dough between parchment papers.
Step 5: Roll it with a rolling pin.
Step 6: Use pizza cutter or blunt knife to cut it into squares. Prick each square with a fork.
Step 7: Bake in preheated oven.
Let it cool completely, then gently break the squares. Serve these savoury pumpkin almond flour crackers with yogurt herb dip, avocado yogurt dip or peanut dipping sauce.
Storage
Store these pumpkin crackers in an airtight container for up to 3 days. If they soften, reheat in an oven at 150C (300 F) for 5 minutes to recrisp.
Tips and Tricks
Let crackers cool completely on the baking tray before storing.
Line baking tray with parchment paper so crackers lift off cleanly.
Place a parchment paper on dough and roll to minimise the mess and prevent dough from sticking to the rolling pin.
Baking time depends on how thin you roll the dough. Thinner crackers brown faster, so check from 15 minute mark.
FAQ
Yes, caneed pumpkin puree works. It is usually thicker than fresh, so you may need to adjust almond flour.
The common reasons are that the dough could be rolled too thick or puree was too wet resulting in too soft dough. Drain extra moisture from puree, roll thinner or bake a little extra if dough is rolled thick.
Yes, these are soft crisp crackers with no added sugar are suitable for toddlers. However, supervise young kids when eating.
Savoury Pumpkin Almond Flour Crackers
Equipment
- 1 Spatula
- 1 Pizza Cutter
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 1 cup (110 gms) almond flour
- salt as required
- pepper as required
- ½ teaspoon oregano
- ½ teaspoon dried basil
- 1 tablespoons pumpkin seeds
- ¼ cup (60 gms) pumpkin puree
- 1-2 tablespoons water adjust to get right consistency
Instructions
- Preheat oven to 160 C (320 F) and line baking tray with parchment paper.
- Combine 1 cup (110 gms) almond flour, salt, pepper, ½ teaspoon oregano, ½ teaspoon dried basil and 1 tablespoons pumpkin seeds in a mixing bowl.
- Add ¼ cup (60 gms) pumpkin puree and mix with a spatula until a soft, sticky dough forms. If necessary, add 1-2 tablespoons water gradually to get right consistency.
- Place the dough between parchment papers and roll with rolling pin.
- Remove the top parchment paper, cut the dough into 2 inch squares using a blunt knife or pizza cutter.
- Prick each square with a fork, carefully lift parchment paper with dough and place onto baking tray.
- Place baking tray in preheated oven and bake for 20-25 minutes until edges are golden.
- Let crackers cool completely on the tray as they crisp up further as they cool.
- Serve pumpkin crackers on its own or with any dip of your kid's choice.
Notes
Nutrition
KEEP IN TOUCH
Do let me know if you try this savoury pumpkin almond flour crackers. If you like this recipe kindly consider rating it using stars in the comment section or on the recipe card to help more people find this recipe online. You can stay up to date by following me on Facebook, Pinterest, Instagram or subscribing to my Youtube channel. Or why not subscribe to my blog and get simple recipes straight to your inbox?
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Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more
