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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.

Scale

Ingredients

Instructions

  1. preheat the oven to 400 degrees and prepare a piece of parchment paper to fit a large baking sheet.
  2. into a large bowl, whisk together the olive, water, pumpkin puree, sugar, salt, nutmeg and rosemary.
  3.  add the nutritional yeast, baking powder, and flour to the bowl and mix together with a wooden spoon until a ball of dough forms.
  4.  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.
  5. 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.
  6. 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.