adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Cranberry & pumpkin-seed crispbreads
0 Likes
Total Time:
1 hour 15 minutes
Sweet and savory crispbreads perfect for your cheeseboard, pairing well with Brie and Cheddar.
Ingredients:
  • unsalted butter for greasing
  • 200 g wholegrain spelt flour
  • 150 g plain flour
  • 1 teaspoon bicarbonate of soda
  • ½ teaspoon baking powder
  • 100 g dried cranberries
  • 100 g pumpkin seeds
  • 75 g walnuts
  • 275 ml buttermilk
  • 1 large free-range gg
  • 3 tablespoons barley malt extract
  • fruit olive oil
Instructions:
  • - Preheat the oven to 180°C/350°F/gas 4 and grease two 900g loaf tins, then line with baking paper. - Combine flours, bicarbonate of soda, baking powder, salt, and pepper in a mixing bowl. Add cranberries, pumpkin seeds, and chopped walnuts. - In a jug, mix buttermilk, egg, malt extract, and olive oil. Add to dry ingredients and mix until smooth. - Divide dough into prepared tins, smooth the tops, and bake for about 25 minutes until golden and firm. - Cool loaves for a few minutes, then transfer to a wire rack to cool completely. - Reduce the oven to 160°C/300°F/gas 3. Slice loaves into 2mm slices and arrange on baking sheets. - Bake for about 20 minutes until crisp and lightly toasted. Cool on a wire rack before storing in an airtight container. Enjoy for up to two weeks.

Similar Recipes