Pumpkin Curry Low Carb Vegan Crackers
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Since making flax crackers the other day, I’ve been a little obsessed with thinking about more ways to enjoy these low carb vegan crackers. After all, there really aren’t that many ways to get something crunchy and salty on a vegan keto diet. They’re also really cost-effective, which is something I’ve been trying to pay more attention to lately when making recipes. I’ve been trying to see how inexpensive I can make low carb vegan meals, and this recipe is just another part of that project.
In addition to being dairy free, egg free, nut free, low carb and gluten free, these crackers also boast a solid amount of omega-3 fatty acids, vitamin A and fiber. They’re even pretty loaded up with protein, for a cracker. They’re also incredibly simple to make, and really, really delicious.
I like eating them plain, but you could serve this next to some pumpkin soup for an amazing combo.
Notes on Making Pumpkin Curry Low Carb Vegan Crackers
- Right off the bat, if you don’t like cumin or curry, I would recommend subbing in 1 tsp of garlic powder and 1 tbsp of chopped rosemary. Honestly, even if you do like curry I would recommend trying them like this at least once.
- You can dehydrate these, if you would rather not cook them, so as to better preserve the oils, I’d recommend at least 8 hours, but you’d have to check and see every so often.
- For this recipe, I started with a cup and a half of whole flax seeds, and ground them myself. This yielded around 2 cups of ground flax seeds. I recommend using a kitchen scale for this part, though, as measuring things like ground flax can be tricky otherwise.
- I also use an adjustable liquid measuring cup for the pumpkin, which I saw on Good Eats years ago and have been using them ever since. This little gadget makes measuring things like peanut butter, coconut oil, pumpkin and maple syrup an absolute breeze.
These curry pumpkin low carb vegan crackers are rich in omega-3 fatty acids, protein, fiber and vitamin A, while also being super delicious!
- 1 1/2 cups (about 250g) flaxseeds, ground (this yields around 2 cups once ground up)
- 1 cup pumpkin puree
- 1/2 cup pumpkin seeds
- 1 tsp ground cumin
- 1 tsp curry powder
- 1 tsp salt
- 1/4 tsp ground black pepper
- Preheat your oven to 350 degrees Fahrenheit and line a cookie sheet with either parchment paper, or a silicon baking mat (I strongly recommend the mat).
- In a mixing bowl, whisk together ground flaxseed, cumin, curry powder, salt, pepper and pumpkin seeds until everything is pretty well incorporated.
- Stir in pureed pumpkin and mix until thoroughly combined. Let sit for a few minutes, so that the flax absorbs all the pumpkin.
- Spread in a thin layer over the entire cookie sheet - it should be no more than 1/8" thick. Make sure it's even, or the crackers won't cook properly.
- Score gently, to make the crackers easier to break apart once baked.
- Bake for 40-50 minutes, checking at 40 minutes for "doneness," and going from there. The time will depend on how evenly your oven cooks, how wet the canned pumpkin was and how thick the crackers are. So, be sure to keep an eye out.
- Once done, remove from the oven and let cool for 10 minutes before breaking apart.
- Let cool completely and then store in an airtight container. Theoretically they should last at least a week like this, but I've never not eaten them all before that.