Gluten Free Apricot Pumpkin Seed Crackers

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These gluten free apricot pumpkin seed crackers are a tasty, healthy snack. Serve as is or top with cheese, jam, nut butter or anything you desire. This is an easy recipe that anyone can make. These crackers or also known as crisps make an excellent hostess gift

Research suggests that dried fruits such as apricots are rich in iron, dietary fiber, potassium and antioxidants. When it comes to pumpkin seeds, they are a nutritional powerhouse with a variety of nutrients such as zinc, magnesium, copper and protein. Add chia seeds and flax seeds to the mix, and you have one nutritious, tasty cracker. Best part is kids love them too. And since they are nut free, they make an excellent school snack. Store in dry airtight container up to seven days


  • 1 cup sulfite free dried apricots
  • 1 cup gluten free all purpose flour blend
  • 2 Tbsp. GF ground flaxseed
  • 1 Tbsp. GF chia seeds
  • 1 tsp. GF baking soda
  • ½ tsp. ground cinnamon
  • ¼ tsp. sea salt
  • ½ cup raw pumpkin seeds
  • 1 cup buttermilk
  • ¼ cup agave or pure maple syrup
  • Instructions

  • Preheat oven to 350 F and spray an 8x4-inch loaf pan with non-stick cooking spray or line with parchment paper
  • Soak apricots in hot water for 5 minutes. Drain and cut into small pieces
  • In a large bowl whisk together flour, flaxseed, chia seeds, baking soda, cinnamon, sea salt and pumpkin seeds. Add the apricots, buttermilk and agave/maple syrup and stir until well combined
  • Pour the batter into prepared loaf pan and bake for 40 minutes. Remove from the pan and cool on a wire rack
  • For thin crackers cool the loaf overnight, and then slice as thinly as possible. The loaf is much easier to slice when it rests overnight. Bake crackers on a dry baking sheet at 300 F for 15 minutes on each side, or until golden and crispy. Depending on thickness of the crackers. Transfer to a wire rack to cool
  • Note: if you want to bake these crackers the same day, place cooled loaf into the freezer for 30 minutes then slice

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