I took this weekend as a time for me to reflect on so many parts of my life — a task that was all at once exhilarating and exhausting (and a bit of a challenge with a two-year-old constantly in tow). But with the impending changes to our family on the horizon, it’s time I start planning for the future, both immediate and long-term. I apologize for leaving that so cryptic, but just know that this blog and all of you dear readers and what everything I do means to me was a big part of my time in reflection, because I don’t take this space lightly — even when I say things like “much droolage,” as you’ll note below. Each time I set to write a blog post I envision myself writing a love letter, to my invisible online friends and to the food I created to share here. These pumpkin cranberry flaxseed crisps, in particular, were easy to write about with loving, adoring words. If you try them, I think you’ll wholeheartedly agree.
On a lighter note, I made these crisps to celebrate one of the most wonderful times of the year, and that is the #virtualpumpkinparty! A bunch o’ bloggers have gathered on this day to share their favorite pumpkin-filled recipes, and I’m here with a crispy, crunchy pumpkin and cranberry flavored cracker that is at once sweet and savory and above all, delicious. It’s a nod to these fruit and nut crisps of yore that I still dream about on the regular. If you’ve never made a homemade cracker or crisp, I implore you to do so. They’re simple and straightforward and easy to make and even easier to eat all in one sitting — in fact, the hardest part about making them is having the self control to share them with others.
I made these lovely crisps with Bob’s Red Mill’s fantastic flaxseed meal, which adds an extra mildly nutty flavor along with a wealth of omega-3s. You can add the flaxseed meal to smoothies, cereals or your favorite baked goods like muffins and quick breads for a boost of healthful goodness. I love sprinkling some on top of oatmeal to make an ultra satisfying breakfast.
In the case of these crisps, the flaxseed meal is just one of my favorite ingredients. I also love the flavor of the pumpkin puree and the sweetness of the cranberries combined with hints of fresh rosemary and cinnamon. They are just begging to be added to a cheese plate or charcuterie board for a fun fall hipster party, if you’re cool enough for one of those. In my case, I like eating them with my favorite cheese-plate-for-one situation, which is basically just a bunch of snack food on a plate and me wrapped in a blanket burrito on the couch watching reruns of Gilmore Girls on Netflix while I contemplate my future (should I be more like Lorelai Gilmore? The answer is yes, always). However you roll, these crisps are for you.
Speaking of parties, if you want a full list of the bomb #virtualpumpkinparty recipes being posted today (that’s a rhetorical question), head to Cake Over Steak or Twigg Studios, the lovely ladies who are hosting this online shindig! And prepare thyself for much droolage.
- ½ cup all-purpose flour
- ½ cup whole wheat flour
- ¼ cup Bob's Red Mill flaxseed meal
- 1 teaspoon baking soda
- ½ teaspoon turmeric
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon dried thyme
- ¼ teaspoon fine sea salt
- ⅛ teaspoon black pepper
- ½ cup dried cranberries
- ½ cup old-fashioned rolled oats
- 2 tablespoons pepitas (pumpkin seeds)
- 2 tablespoons sunflower seeds
- 1½ teaspoons chopped fresh rosemary
- 1 cup buttermilk
- 3 tablespoons brown sugar
- 3 tablespoons canned pumpkin (not pumpkin pie mix)
- Heat oven to 350 degrees F. Line 8½x4½-inch loaf pan with parchment paper; spray with cooking spray.
- In large bowl, whisk flours, flaxseed meal, baking soda, turmeric, cinnamon, nutmeg, thyme, salt and pepper to combine. Stir in cranberries, oats, pepitas, sunflower seeds and rosemary until combined. Stir in buttermilk, brown sugar and pumpkin until batter is just combined.
- Pour and spread batter evenly in bottom of prepared loaf pan. Bake 35 to 40 minutes until golden brown and toothpick inserted in center comes out clean. Cool completely in loaf pan.
- Transfer fully cooled loaf in pan to freezer. Freeze at least 1 hour but no more than 3 hours.
- If needed, reheat oven to 350 degrees F. Remove frozen loaf from pan. Use sharp serrated knife to slice loaf into ⅛-inch thick slices. Arrange slices in single layer on large rimmed baking sheet.
- Bake 20 to 23 minutes, flipping halfway through baking, until crisps are golden brown and crunchy. Transfer to cooling rack to cool completely.
- Store crisps in airtight container at room temperature up to 3 days. If crisps start to soften, reheat in oven at 350 degrees F for 5 to 7 minutes until crunchy again.
I received compensation from Bob’s Red Mill for recipe development purposes. All opinions are my own.