Sage & Raisin Pumpkin Crisps
- 1 cup whole wheat flour (buckwheat for gluten free)
- 3/4 cup raisins
- 1/2 cup oatmeal or spelt flakes
- 1/4 cup ground flax seeds - regular or golden
- 2 tbsps chia seeds, optional
- 1 cup pecans (wholes or halves)
- 1/2 cup plain, unsalted pumpkin seeds
- 1/2 tsp tumeric
- 1 tbsp dried sage
- 1 tsp ground thyme
- 1 tsp baking soda
- 1/4 tsp salt
- 1/8 tsp ground pepper
- 1 cup plain, whole milk yogurt (or buttermilk or sour cream+milk)
- 3 tbsps pumpkin puree
- 3 tbsps maple syrup
Preheat oven to 350º. Lightly butter two 9" long loaf pans and set aside.
Mix all of the dry ingredients together in bowl (although, if the raisins are very dessicated, reserve them for inclusion with the wet ingredients). Combine buttermilk, maple syrup and the pumpkin purée, stirring well. Combine the dry and wet ingredients and stir until the flour is incorporated, the dough will be relatively thick. Do not overmix.
Pour the batter into the loaf pans; they will be half full or less. Bake for 25-28 minutes until golden and springy to the touch. A toothpick inserted in the center should come back clean or with just a few crumbs. Allow to cool for ten minutes and then remove from the pans and cool on a rack. Once completely cool, put them in plastic bags and freeze for one hour. If they have been frozen for longer, just permit to sit for fifteen minutes before slicing.
Preheat oven to 300ºF. Cut loaves into ⅛-inch slices and place slices on sheet pans (with or without parchment paper). Bake for 20-25 minutes or until crisp. Crackers will get even crisper as they cool. Store in an airtight container - and refresh in the oven for 5 minutes if you like to improve crispiness before serving.
Yield: 5-6 dozen.