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
- 1/4 cup Natural yoghurt
- 1 cup Milk
- 120 g Cranberries
- 50 g Pumpkin seeds
- 1 tablespoon Natvia
- 1/4 cup All-purpose flour
- 1/2 cup Whole wheat flour
- 1 teaspoon Baking Powder
- 1/2 cup Rolled oats
- 1/2 tablespoon Black pepper
- Preheat oven to 180 degrees Celsius. Prepare a loaf tin and line with baking paper.
- In a jug, whisk together natural yoghurt and milk until combined.
- 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.
- 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.
- Bake for 25-30 minutes until golden on top and an inserted skewer comes out clean. Remove from the oven and allow to cool.
- 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.
- 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.
- Store in an airtight container for up to two weeks.
No nutritional info supplied
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