These look so good!
Rockycoast Crisps, our version of Lesley Stowe’s Raincoast Crisps were so successful that we’ve tweaked the recipe for October: more pumpkin seeds, cranberries instead of raisins, and just enough Pumpkin Pie Spice to suggest a cracker inspired by fall. The recipe has four steps: mixing, baking, freezing, and baking, but each is so easy and the results are so rewarding that making these savory-sweet crackers should near the top of your list. A little cheddar, a little Pinot Noir…. I’m just saying. They also make a perfect gift for your gluten-free friends and family!
Rockycoast Pumpkin Seed Crisps – each little loaf makes 2 dozen crackers!
1 cup (6 oz.) gluten free flour mix (yours, ours, or Trader Joe’s)
2 tablespoons brown sugar
1 teaspoon baking soda
1/2 teaspoon pumpkin pie spice
1/2 teaspoon sea salt
7/8 cup buttermilk
1 tablespoon honey
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