Soft and chewy inside with a crispy exterior, this pumpkin seed flatbread has a hint of sweetness from the dried cranberries and a sprinkling of sugar. You can use whatever type of granulated sugar you prefer for this recipe, including coconut palm sugar or xylitol.
Yield: One 12 x 14 inch rectangle
1 3/4 cup pumpkin seed flour (to make pumpkin seed flour, grind pumpkin seeds in a blender until flour consistency – see photo below)
3/4 cup plus 3 tablespoons arrowroot starch (sub: potato or tapioca starch)
2 1/2 teaspoons guar gum or xanthan gum*
4 teaspoons baking powder
½ teaspoon salt
1/2 teaspoon ground cinnamon
1 1/2 cups water
¼ cup olive oil (sub: grapeseed oil or other mild flavored oil)
1/2-1 cup dried cranberries
1-2 tablespoons granulated sugar (coconut palm sugar, xylitol, sucanat, etc.)
- Preheat oven to 400 degrees F. Liberally grease a cookie sheet (approximately 12 x 14 inches) and set aside.
- In a large bowl, whisk pumpkin seed flour, arrowroot starch, guar gum, baking powder, salt and cinnamon.
- Stir in water and oil until well mixed. Stir in cranberries.
- Spoon the dough onto the middle of the cookie sheet. Using a spatula, spread the dough until it almost reaches all four corners of the sheet. It can be about half an inch thick, but no more. If it’s too thick, it won’t bake inside. It will be really sticky, but this is how it should be! Sprinkle with sugar. Bake for 30-35 minutes, until it begins to get golden brown on top.
- Let cool, then cut into slices.
Best when eaten fresh from the oven, but leftovers can be stored in an airtight container in the fridge for days or frozen for later use.
*I haven’t made these without guar gum or xanthan gum but one reader told me she successfully made it with an equal amount of psyllium husks. Since I haven’t tried it myself, I can’t vouch for it though.