Tuesday, 25 September 2012

Pumpkin and poppy seed crispbreads

Phew scraping in by the skin of my teeth with a final, slightly more inventive, alpha bakes entry.

I made these to go with my lunches during the week. Me and M had one each to sample them and straight out he offered to pay me to bake a batch just for him. They are delicious and have a very satisfying crunch.

I have adapted a couple of recipes to make a mismatch.

Pumpkin and poppy seed crispbreads

makes 24

60g plain flour
110g wholegrain spelt flour
1 tsp baking powder
40g butter
115g 2% fat greek yoghurt
2 tablepoons milk
30g pumpkin seeds
15g poppy seed
1 egg
extra pumpkin seeds for decoration

Mix the flours and baking powder in a bowl, rub the butter in with your fingertips util the mix resembles coarse breadcrumbs. Lightly whisk the yoghurt and milk together with a fork. Add the yoghurt mix and the seeds to the bowl, mix together, then bring the dough together with your hands.

Divide the dough into two and wrap tightly in clingfilm and refrigerate for 30 minutes.

Preheat the oven to 180C/160C FAN, and line two baking sheets with baking parchment. 

Take a piece of dough and divide it into twelve even pieces, pat into a rough oblong. Flour a surface, cover a piece of the dough with the clingfilm used to wrap the dough, and roll out as thin as possible.

Transfer the pieces to the baking parchment, glaze with beaten egg and sprinkle on a couple more pumpkin seeds.

Bake in the oven for 10-12 minutes until golden. Leave to cool on a wire rack and then store in an airtight tin. 
I can confirm that these are exceedingly moreish, they are excellent as a nibble with a glass of wine and are a lovely accompaniment to soup, I cannot wait to try them with hummus.


  1. A nice healthy recipe! Thanks for sending it in to Alphabakes.

  2. Very nice recipe! Agree they must taste great with hummus or any other dip!!!

    1. They are definitely great to dip, I am on the look out for more crispbread ideas now.