Happy Sunday, everyone! I hope everyone is having a great weekend and enjoying football Sunday. I haven’t thrown anything at the TV yet, so I think this is a sign of good things to come. One of those good things are these gluten-free pumpkin spice fruit and nut crisps. Have you guys ever had Trader Joe’s Pumpkin Cranberry Crisps? They are a seasonal item, and during the year you can usually find their raisin rosemary version. These are two my favorite snacks (I love them with a big old spread of brie cheese), so as I was flipping through one of my favorite cookbooks: The American Craft Beer Cookbook by John Holl and I came across a recipe for a gluten-free version, I KNEW that I had to try out the recipe. I added some fall flavors and put my own little twist on this fabulous recipe. You’ll want it. I know you will.
Let me just tell you, that these gluten-free pumpkin spice fruit and nut crisps were a royal pain in my butt to photograph. Not only has it been dreary and disgusting for an entire century around here (making shooting photos in natural light a hassle – sometimes it works – this time it did not), but they just aren’t that pretty look at.
These are the three photos I salvaged from the wreckage. Please don’t judge me.
They are so much more delicious than they look though. I promise you. They are crispy, slightly sweet and insanely addicting. They are also good for you! I love when yummy and good for you come together in one harmonious snack.
There is a dairy-free option for this recipe. I personally like the tang of the buttermilk in this recipe, but feel free to substitute in coconut. This substitution I have tried, and it has worked beautifully.
Some things to know:
Number 1: FREEZE THE LOAVES. Below, you will see specific instructions for this. DO NOT skip this step. This step makes it easy for you to create thin slices, which you 100% want for these crisps. The thinner the better.
Number 2: If it looks like the tops of your loaves are browning too much, they probably aren’t. You want to pull them out/cover them right at that fine line when they are on the verge on burning. Just keep an eye on them. I found that 40-45 minutes is the perfect amount of time.
Number 3: Once you have sliced your loaves and place them in the oven to crisp up, the amount of time will vary. You want to leave the oven at 300 degrees F. Any higher and the crisps have a tendency to burn without crisping. Any lower, then they don’t crisp at all.
- 2 cups gluten-free all-purpose baking mix I used King Arthur's brand
- 1/2 cup brown sugar
- 1 tablespoon pumpkin pie spice
- 1 3/4 teaspoons baking soda
- 1 1/2 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 2 cups buttermilk coconut milk may be substituted for a vegan version
- 1 cup toasted pumpkin seeds I used Trader Joe's Pumpkin Spice Pumpkin Seeds
- 1 cup dried cranberries
- 2 teaspoon xanthan gum
- Preheat the oven to 325 degrees F and grease two 4x8 inch loaf pans. Line them with parchment paper and grease that as well. Set aside.
- In a large bowl, combine the baking mix, sugar, pumpkin pie spice, baking soda, salt, and cinnamon. Whisk to combine. Add the buttermilk and mix well. Fold in the pumpkin seeds, cranberries and xanthan gum. Mix briskly.
- Divide the batter evenly between the two loaf pans, smoothing the top. Bake for 40-45 minutes or until the top is golden brown. If they are browning too much, you may cover with foil. Remove from oven and place on a rack to cool for 15 minutes, then invert the loaves onto the rack and let cool COMPLETELY to room temperature, about 1 hour.
- Wrap the loaves tightly in plastic wrap and place in the freezer for at least 45 minutes.
- Preheat the oven to 300 degrees F and remove the loaves from the freezer. Slice the loaves into 1/4 inch slices (thinner if desired). Line two large baking sheets with parchment paper or silicone baking mats and lay on the slices. Bake for 15 minutes on each side or until the crisps have "crisped up" and browned slightly.
- Transfer the crisps to a wire rack to cool completely.
- Store the crisps in an airtight container for about a week. Enjoy!
Recipe adapted from The American Craft Beer Cookbook by John Holl