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Sweet and Spicy Rosemary and Cheese Pumpkin Crackers

December 27, 2015

So I’m a holiday behind on this one.  Sorry!

I wanted to do something pumpkin for Thanksgiving and not really a dessert. I came across these crackers which looked good and interesting in the fact that I hadn’t made crackers before.  What I didn’t think about was this requires a dough to be made and for some reason I really hate dealing with dough. And this was no different.

The dough was pretty wet and I ended up using more flour for the dough to not stick to everything. I used all-purpose flour instead of Rye which was called for in the recipe. I think this was part of the problem as rye flour has less gluten and more complex sugars called “pentosans”.  Pentosans are complete proteins that make gluten from water and water helps the proteins to combine to form gluten.  Therefore, rye requires a higher volume of water than other wheat flours. Which is probably why I had a wet dough when not using rye.  Also note when using rye that the pentosans break apart easily in mixing yielding a stickier dough and therefore requires gentler and shorter mixing periods.

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Difficulty: More difficult
Prep Time: 30 min
Cook Time: 15 min
Total Time: 45 min
Yield: 25-35 crackers
Taste: Good

INGREDIENTS

Cracker Dough
1 1/2 cups sharp cheddar cheese, shredded
4 tbs unsalted butter, softened
1/2 cup pumpkin puree
1/2 cup whole wheat flour
1/4 cup rye flour
2 tsp brown sugar
1 tsp dried rosemary
1 tsp chili powder
1/4-1/2 tsp cayenne pepper
1/2 tsp salt
1 tbs milk
2 ounces gorgonzola cheese, crumbled

Sweet + Spicy Pumpkin Seeds
3/4 cup raw pepitas (shelled pumpkin seeds). I couldn’t find pumpkin sees so I used sunflower seeds.
3 tsp pure maple syrup
1 1/2 tsp soy sauce
3/4 tsp dried rosemary
3/4 tsp chili powder
1/4 tsp cayenne pepper
3/4 tsp salt

PROCEDURE:

1) Preheat oven to 350 degrees F. Line a baking sheet with a silicone mat or sheet of parchment paper.

2) In a food processor bowl add the cheddar cheese, butter, pumpkin puree, whole wheat flour, rye flour, brown sugar, rosemary, chili powder, cayenne, and salt. Pulse until the mixture is combined.

3) Add the milk and pulse for about 30 seconds, until the dough forms a ball. Add the gorgonzola cheese and pulse two to three times more. You do not want puree the cheese, you want chunks of gorgonzola throughout the dough.

4) On a lightly floured piece of parchment paper, using a floured rolling pin, roll the dough to 1/8-inch thickness. Using a pasta cutter or a pizza cutter, cut roughly 1 by 1-inch squares.

5) Transfer the crackers to the prepared baking sheet. Using the end of a sharp knife, chopstick or skewer, poke 1 hole into the middle of each cracker.

6) In a small bowl combine the pumpkin seeds, maple syrup, soy sauce, dried rosemary, chili powder and cayenne pepper. Toss well.

7) Divide the seeds among each cracker, sprinkle with flakey sea salt.

8) Bake for 12 to 15 minutes, or until the ends are lightly browned. Allow to cool on the baking sheet. Serve or store in an airtight container for up two weeks.

Source: Halfbakedharvest.com

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