Try out this deliciously healthy twist on ritz crackers!
Both kids, and adults, will love this classic buttery cracker, with half the butter.
Top with Pumpkin Seed Butter for extra pumpkin goodness, and the vitamins and minerals that come with! These are also great dipped in hummus, or stacked with cheese!
Here's the recipe:
Pumpkin Seed Oil Crackers
2 cup - organic all-purpose flour
1 Tbsp - ground flax meal
3 tsp - baking powder (aluminum free)
1 Tbsp - organic cane sugar*
1/2 tsp - sea salt
4 Tbsp - organic butter
5 Tbsp - Pumpkin Seed Butter
2/3 Cup - cold water
*Honey can be used in place of sugar, but must be added in with the oil and butter
Preheat oven to 400°
In a food processor:
Combine flour, flax meal, baking powder, sugar, & salt
Pulse to combine.
Cut cold butter into tablespoons and add into mixture
Add in pumpkin seed oil
(if using honey in place of sugar, add in now)
Pulse until butter is cut into small balls and oil is combined.
Add in water, small amounts at a time. Pulse to combine after each addition of water.
Continue with this process until the dough starts to form a ball, but is not wet.
It should look like this:
On a lightly floured surface, roll out small amounts of dough, half as thick as you would like your crackers to be. Avoid handling the dough too much or it will loose its flakey texture.
Using a cookie cutter, cut out your crackers. We used a round tin cutter about 2"
in diameter, but any shape around this size will do!
Place crackers on a stone baking sheet. You can place them relatively close together as they will only rise, not spread.
(If using a non stick baking sheet, lightly grease it.)
Prick crackers with a fork to prevent air bubbles from forming.
Bake for 10 minutes at 400° or until slightly golden.
If desired, spread melted butter on top of the crackers while they are still warm.
Let cool, and enjoy!
A Families Journey
to control UC
Great Blog about dealing with Ulcerative Colitis -
Thanks Katie for your commitment to educating yourself & others!