Recipe by Andrea at @eatnik0nline

Bite into these healthy Cranberry Seed Crackers. The perfect nutritious snack packed with cranberries, pumpkin seeds, and yoghurt!

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  • Serves: 40
  • Prep: 10 minutes
  • Cook: 1 hour 15 minutes
Metric | Imperial Measurement Conversions


  • 70 g Natural yoghurt (1/4 Cup)
  • 250 g Milk (1 Cup)
  • 120 g Cranberries
  • 50 g Pumpkin seeds
  • 1 tablespoon Natvia
  • 37 g All-purpose flour (1/4 Cup)
  • 75 g Whole wheat flour (1/2 Cup)
  • 1 teaspoon Baking Powder
  • 105 g Rolled oats (1 Cup)
  • 1/2 tablespoon Black pepper


  1. Preheat oven to 180 degrees Celsius. Prepare a loaf tin and line with baking paper.
  2. In a jug, whisk together natural yoghurt and milk until combined.
  3. In a large bowl, add dry ingredients: cranberries, pumpkin seeds, Natvia, flour, whole wheat flour, baking powder, rolled oats and black pepper. Stir to combine.
  4. Add the wet ingredients to the dry and fold with a spatula. Batter should look similar to that of a cake. Pour into prepared loaf tin.
  5. Bake for 25-30 minutes until golden on top and an inserted skewer comes out clean. Remove from the oven and allow to cool.
  6. Using a serrated knife, thinly slice loaf into pieces approximately half a centimetre in width. You can freeze the loaf first to make it more solid if this helps.
  7. Place slices on a baking paper lined tray. Bake in a 180 degree oven for a further 50-60 minutes until crackers are completely dried. Allow to cool before serving with cheese or dip.
  8. Store in an airtight container for up to two weeks.
  • Nutritional Info

    Carbs Pro Fats Energy KJ Calories Serving size
    4.5g 1.5g 1.0g 145 87 18g
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