I love a good grazing session, as much as the next person – unfortunately, I don’t think grazing is really great for those with delicate digestive systems which is why I try not to bring things into the house that will encourage grazing. It is best to leave temptation at the door to prevent my eager eyes getting the better of me.
Yes…will power is evasive at the best of times and when there is a block of dark chocolate or jar of almond butter in my way these can get the better of me.
Despite this conundrum, I do appreciate that snacks in all their shapes and sizes are hard to avoid – especially when it comes to socialising and family get togethers, which is why I always advocate bringing your own lovingly prepared creations to the table to ensure that there are tasty and nutritious options for you to eat and to avoid you looking somewhat socially inept. Tis true, but not eating can appear to be an anti-social behaviour among people, that and not drinking. But that’s a whole other article.
Which is why today I bring you the best ‘cracker’ since the Sakata. It has a sneaky vegetable in it, healthy fats and packs an awesome taste punch!
Ready to Mix and Bake?
Pumpkin Hazelnut Crackers
1/2 cup grated raw pumpkin
3 tablespoons coconut oil
2 tablespoons coconut flour
2 tablespoons hazelnut meal
1/4 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon of smoked paprika.
Preheat oven to 180 degrees.
- Grab all your ingredients and stick them in your best blender – blend well into a smooth batter.
- On a lined baking tray, spread a thin layer of batter.
- Bake for 15 minutes
- Remove from oven, cut into nice uniform squares (well as uniform as you can!)
- Return to the oven and bake for another 15 minutes until the crackers are crispy.
- Sprinkle with a little more Celtic Sea Salt and then serve!
(should get about 20 crackers…and if they look all out of whack and resemble hexagons instead of rectangles…remember rustic is de rigueur)