Recipe for tasty salty pumpkin crackers perfect for autumn.
recipe,photo-recipe,pumpkin seeds without shell,butternut squash,Apetizers,Vegetarian recipes
No. of servings
butternut squash 14 oz (400 g)
Clean the pumpkin and cut it into parts. Bake on a baking sheet lined with baking paper for 40 minutes at 735°F (390°C) F (390°F (200°C) C).
Mix flour, baking powder, salt, dried garlic and rosemary in a bowl. Let the baked pumpkin cool down, peel it and make a pumpkin puree with a fork.
Add oil, milk and pumpkin puree to bowl. Mix together.
Created dough is sticky. Put it on baking paper, roll it to a thickness of 5 mm.
Put the baking paper on the baking sheet. Cut the dough into squares or triangles, which you spread with an egg and decorate with pumpkin seeds.
Bake at 735°F (390°C) F (390°F (200°C) C) for 20 minutes.
|all-purpose flour / plain flour||3.5||oz||100||grams|
|pumpkin seeds without shell||1.75||oz||50||grams|
|whole milk 3.5%||6.75||tbsp||100||milliliters|