Make homemade pumpkin seed milk and delicious pumpkin seed crackers with this easy recipe. Perfect for a healthy, crunchy snack!
Nutritional Values*per serving |
|
Energy | 60.0 kcal |
Fat | 4.0 g |
Carbohydrate | 5.0 g |
Fibre | 1.0 g |
Protein | 2.0 g |
*values are estimated and subject to change
Ingredients:
For the Milk:
- 1/3 cup pumpkin seeds
- 2 tsp maple syrup
For the Crackers:
- 60g pumpkin seed milk (made with Milky Plant)
- 30g oil of choice
- 30g pumpkin seed pulp (after processed by Milky Plant)
- 3g salt
- 110g all-purpose flour
- 2g yeast
- 1g soda powder
Instructions:
For the Milk:
- Add all the ingredients to the blending compartment. Make sure not to pass the max line.
- Fill up the water tank with clean water.
- Press the start button and wait a couple of minutes for Milky Plant to work its magic.
For the Crackers:
- In a bowl, mix the ingredients for the crackers.
- Combine the wet ingredients (pumpkin seed milk, oil, and pumpkin seed pulps) with the dry ingredients (flour, salt, yeast, and soda powder) in the second bowl. Mix until well combined.
- Roll out the dough to the thickness of a coin (very thinly).
- Use a pizza cutter to cut the dough into squares.
- Prick each square once in the middle with a fork.
- Preheat the oven to 180°C (356°F).
- Place the cut and pricked dough squares on a baking sheet.
- Bake in the preheated oven for 15 to 17 minutes or until the crackers are slightly golden.
- Let the crackers cool completely.
- Store the cooled crackers in an airtight jar for up to 1 week.