Pumpkin Crackers

Vegetarian | Dairy Free

Servings: roughly 30 crackers

¼ cup olive oil

¼ cup warm water

½ cup mashed pumpkin

1 tbsp sugar

leaves from 1 sprig of fresh rosemary

½ tsp sea salt

2 tbsp nutritional yeast

1 ¼ cup flour

1 tsp baking powder

1 tbsp flaky salt

1 tbsp rosemary

Cracked pepper

Ingredients:

  1. Preheat the oven to 200 degrees and line a baking tray

    In a bowl, whisk together the olive, water, mashed pumpkin, sugar, salt, and rosemary.

    Add the nutritional yeast, baking powder, and flour to the bowl and mix together with a wooden spoon until a ball of dough forms.

    Place the dough onto the piece of baking paper and flour a rolling pin, and roll out the dough to the edges of the paper. It doesn’t have to be a perfect shape, just roll it out to the edges.

    Transfer the baking paper with the rolled out dough to the baking tray and use a sharp knife to score the dough in a grid, not cutting through all the way. make the crackers whatever size you want and sprinkle flaky salt, black pepper and rosemary over the surface of the cracker.

    Place the baking tray in the oven and bake for 22 minutes. when they’re golden brown, slightly puffed up, and crispy around the edges, remove them from the oven. they’ll crisp up a little more as they rest.

Instructions: