Bread-Free Bread by Nerissa Oden

Author:Nerissa Oden [Oden, Nerissa]
Language: eng
Format: epub
Publisher: Countryman Press
Published: 2014-02-16T05:00:00+00:00

Zesty Cranberry Pumpkin Seed Crackers

MAKES 35 TO 45 (2-INCH) CRACKERS

Pumpkin and cranberry make a magnificent coupling of flavors, and the green with red color is perfect for holiday gatherings. A slightly sweet cracker.

DRY INGREDIENTS

1 cup raw, shell-free ­pumpkin seeds

¼ cup dried cranberries

½ teaspoon sea salt

WET INGREDIENTS

3 tablespoons water

1 teaspoon packed orange or lemon zest

1. Preheat the oven to 300°F.

2. Grind the pumpkin seeds into a fine meal.

3. Chop the dried cranberries into smaller pieces.

4. In a small bowl, combine the pumpkin seed meal, cranberries, orange zest, water, and salt. Mix well until the mixture comes together into a ball.

5. Tear two sheets of Pan Lining Paper big enough to cover a 12 × 17-inch cookie sheet.

6. Place the dough in between the two sheets with the parchment sides touching the dough. Push the dough flat with your hands, then use a rolling pin until the dough is about ⅛ inch thick.

7. Peel away the top paper gently. Some outer edges of the rolled dough may look thinner. Use a rubber spatula to push all the thin edges toward the center of the dough. Smooth the edges with the spatula or reapply the top paper and gently press edges with your hands. This step helps prevent the outer crackers from having burnt edges. Optional: Lightly score the dough into squares. Press firmly and quickly with a pizza cutter for straight edges, or use a pasta roller for jagged edges.

8. Slide the bottom paper, with its dough, onto a 12 × 17-inch cookie sheet.

9. Bake for 15 minutes.

10. Let cool for 30 minutes, then break into pieces by hand. Store in a sealed container.

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