Rockycoast Crisps, our version of Lesley Stowe’s Raincoast Crisps were so successful that we’ve tweaked the recipe for October: more pumpkin seeds, cranberries instead of raisins, and just enough Pumpkin Pie Spice to suggest a cracker inspired by fall. The recipe has four steps: mixing, baking, freezing, and baking, but each is so easy and the results are so rewarding that making these savory-sweet crackers should near the top of your list. A little cheddar, a little Pinot Noir…. I’m just saying. They also make a perfect gift for your gluten-free friends and family!

Rockycoast Pumpkin Seed Crisps – each little loaf makes 2 dozen crackers!

Click Here For Printable Recipe

INGREDIENTS:

1 cup (6 oz.) gluten free flour mix (yours, ours, or Trader Joe’s)

2 tablespoons brown sugar

1 teaspoon baking soda

1/2 teaspoon pumpkin pie spice

1/2 teaspoon sea salt

7/8 cup buttermilk

1 tablespoon honey

3/4 cup pumpkin seeds

1/8 cup sunflower seeds

1/8 cup flax seeds

1/4 cup chopped walnuts

1 teaspoon dried rosemary

1/2 cup cranberries

DIRECTIONS:

1.  Preheat the oven to 350F and lightly grease a mini-loaf pan with olive oil

2.  Combine in a mixing bowl the flour, baking soda, salt, and brown sugar; whisk to blend.

3.  In a 2 cup glass measure, combine the buttermilk and honey; whisk to blend.

4.  Add the wet ingredients to the dry ingredients.  Stir to blend.

5.  Fold in the pumpkin, sunflower, and flax seeds followed by the hazelnuts, raisins, and fresh rosemary.

6.  Spoon the batter into the prepared pan(s).  You’ll have enough to fill 4-5.

7.  Bake for 20 – 25 minutes or until aromatic, golden brown, and fairly firm to the touch.

8.  Let cool for 10-15 minutes, remove from the pan(s). Cool completely before freezing for at least 15 – 20 minutes. Over night is better.

9.  Slice the frozen loaves as thinly as possible (1/16 inch) using a serrated knife.  Having them frozen is essential  to slicing them effectively.

10. Place the slices on an ungreased baking sheet or one lined with parchment paper and bake at 300 F for 20 minutes.  Flip them and bake for another 15 minutes. Turn off the oven and let the crackers crisp in the oven up as it cools.

Store in an air-tight container.  The making is easy; the baking is a labor of love. The results are lovely.

Enjoy!

Pumpkin Spice into the dry mix

Adding the buttermilk

Batter that’s easy to handle

Folding in the seeds and cranberries

Ready to go in the oven

Cooling before turning out

Cooling on a rack before freezing

Easy slice thinly when frozen

Into the oven

Nice spread!