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Pumpkin-Buckwheat Seed Crackers

Ingredients
  • 1 cup pumpkin puree or smooth mashed squash
  • 3/4 cup buckwheat flour
  • 1/2 cup oat flour
  • 1/2 cup rolled oats
  • 1/4 cup pumpkin seeds, roughly chopped
  • 2 tbsp ground flaxseed
  • 2 tbsp olive oil
  • 1/4 cup finely grated Parmesan
  • 1 tsp dried sage
  • 1/2 tsp dried thyme
  • 1/2 tsp black pepper
  • 1/2 tsp kosher salt
  • 1/4 tsp garlic powder, optional
  • 3 tbsp water, only if needed
Instructions
  1. 1
    Heat the oven to 325°F.
  2. 2
    Mix the pumpkin, olive oil, Parmesan, herbs, pepper, salt, and garlic powder. Add the buckwheat flour, oat flour, oats, pumpkin seeds, and flax.
  3. 3
    Let it stand about 5–10 minutes. Buckwheat and oats both absorb moisture, so the dough will firm up as it rests.
  4. 4
    Roll between parchment sheets to about 1/8 inch, remove the top sheet, score into crackers, and dock with a fork.
  5. 5
    Bake 25 minutes, separate or re-score, then bake another 15–25 minutes until thoroughly dry and crisp. If necessary, turn the oven off and leave them inside with the door cracked for another 10 minutes.
Read it online: https://wayfarerspantry.com/thepantry/recipe/pumpkin-buckwheat-seed-crackers/