This is a great snack for any age! I’ve been looking for more snacks that are less messy for my girls but are packed with the nutrition they need. Pumpkin is a great option for young children. I’ve added a nutrition boost with ground seeds/nuts and nutritional yeast. Remember to always look for Canadian ingredients!

Ingredients

1 1/2 cups whole wheat flour
1/2 cup ground flax (I use CanMar Grain flax)
1/4 cup mix of pumpkin and sunflower seeds, ground
1/8 cup ground walnuts (optional)
1/8 cup nutritional yeast
1 tsp ground cinnamon
1/2 tsp baking powder
1/4 cup solid coconut oil or unsalted butter
1 cup pumpkin purée (if canned make sure it is only pumpkin in the ingredients and not pumpkin pie filling)
Sea salt for sprinkling before baking (optional)

Instructions

1. In a stand mixer or large mixing bowl, combine flour, flax, ground seeds and nuts, nutritional yeast, cinnamon and baking powder. Slice coconut oil or butter on top of the flour mixture, then turn on stand mixer or use beaters to combine until crumbly. You want the oil/butter to be evenly distributed in your mixture.

2. Add in pumpkin purée and beat until combined. If using homemade purée, you may need to add more flour so that you have a thick dough. Add up to 1/2 cup more if needed. If using canned, this should be a sufficient ratio.

3. Divide the dough into four balls and cover with plastic wrap. Refrigerate for at least half an hour. You can store your dough for up to 24 hours.

4. Preheat oven to 350 degrees. Take out dough balls and roll as thin as possible without tearing it. You can either use mini cookie cutters or a pastry cutter to form the crackers. I used a pastry cutter for mine to be crinkle-cut on the edges. Using a pastry cutter is a quicker method. Line a coupe of baking sheets with parchment paper and space out your cracker pieces about half a centimetre apart. They don’t need much room between as the crackers won’t expand. Bake for 10 minutes. Cool completely before storing.

Bon appetit!