For several years now, I have been striving to eliminate plastic packaging from my kitchen whenever I can. I’ve had varying levels of success with this, as the “zero-waste” burnout is real- sometimes when I think about all the waste we create, consciously and unconsciously, it all feels pretty futile. But I’ve started to realize the most realistic way to approach a more sustainable kitchen is to give myself permission to purchase in plastic the products I can’t easily and happily create on my own. This list includes some mock meats, certain condiments, breakfast cereals, and the occasional potato chip or other snacks. I’m probably never going to make my own tofu, lets be real.
But anything that is cheaper, tastier, and more nutritious than store-bought and which can be made without a lot of time, effort, or fancy equipment… I’m makin’ it myself. This list has come to include granola, salad dressing, certain spice mixes, seitan, and now, crackers!
These crispy and flavorful Rosemary Pumpkin Crackers require just a few wholesome ingredients and a half hour to make. The pumpkin puree adds a seasonal flair and lovely texture to a basic cracker dough based on flour, water, and oil. Fresh chopped rosemary and ground nutmeg complement the pumpkin flavor, and the great thing is, these flavors can be substituted for other herbs and spices based on what you have on hand. Thyme and garlic would be great here, or you could go full-on pumpkin spice if desired.
Vegan Rosemary Pumpkin Crackers
These herby pumpkin crackers have a thick texture that can hold up to any dip, but they’re also flavorful enough to eat on their own. Make these rustic vegan crackers to serve alongside your favorite hummus for snacking or as part of a holiday appetizer platter.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- 1/4 cup olive oil
- 1/4 cup warm water
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1 tbsp sugar
- leaves from 1 sprig of fresh rosemary, chopped
- 1/2 tsp sea salt
- 1/4 tsp ground nutmeg
- 2 tbsp nutritional yeast
- 1 1/4 cup flour (I used a mix of all purpose and whole wheat)
- 1 tsp baking powder
- 2 tbsp nutritional yeast
- flaky salt or kosher salt to garnish, optional
- preheat the oven to 400 degrees and prepare a piece of parchment paper to fit a large baking sheet.
- into a large bowl, whisk together the olive, water, pumpkin puree, sugar, salt, nutmeg and rosemary.
- add the nutritional yeast, baking powder, and flour to the bowl and mix together with a wooden spoon until a ball of dough forms.
- dump the dough out onto the piece of parchment paper you prepared, flour a rolling pin, and roll out the dough to the edges of the paper. if your dough is sticking to your rolling pin a lot, you could cut another piece of parchment paper to put between your dough and the rolling pin. it doesn’t have to be a perfect shape, just roll it out to the edges until the dough is about 1/8 inch thick.
- carefully transfer the parchment paper with the rolled out dough to the baking sheet and use a sharp knife or pizza cutter to score the dough in a grid, not cutting through all the way. make the crackers whatever size you prefer- I went with 1 1/2 inch squares. sprinkle flaky salt or kosher salt over the surface of the crackers if desired.
- place the baking sheet in the oven and bake for 22 minutes. when they’re golden brown, slightly puffed up, and crispy around the edges, remove them from the oven. they’ll crisp up a little more as they rest. if the edges are very crispy and the middle crackers are still quite soft, you can break off the crispiest ones and set aside, then carefully break up the rest and return to the oven to cook for another 3 minutes.