Pumpkin Seed Pulp Crackers

Don’t toss that leftover pulp! These wholesome crackers are made with fresh pumpkin seed pulp from homemade milk, turning kitchen scraps into a crunchy, nutrient-rich snack. They’re packed with earthy flavor, naturally gluten-free, and perfect for dipping or snacking straight out of the jar. Full of zinc, magnesium, and healthy fats, these crackers are as nourishing as they are satisfying.

Ingredients

1 cup Pumpkin Seed Pulp (from homemade milk, recipe on website)

2 Tablespoons Ground Flaxseed

2 Tablespoons Water

1 Tablespoon Olive Oil

2 Tablespoons Nutritional Yeast

1/2 tsp Garlic Powder

1/2 tsp Onion Powder

1/4 tsp Smoked Paprika (optional)

1/4 tsp Turmeric (for color, optional)

1/4 tsp Sea Salt

Instructions

Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper.

In a small bowl, mix the ground flaxseed and water. Let it sit for 5 minutes to thicken.

In a mixing bowl, combine the pumpkin seed pulp, nutritional yeast, flax mixture, olive oil, spices, and salt. Mix well until everything is evenly combined. The mixture should hold together but not be too wet.

Spread the mixture onto the prepared baking sheet. Place another piece of parchment paper on top and use a rolling pin or your hands to flatten the mixture evenly—about 1/8 to 1/4 inch thick. The thinner you roll it out the crispier the cracker.

Remove the top parchment. Score the cracker dough into squares using a knife or pizza cutter. Bake for 30–40 minutes, flipping halfway, until golden and crisp. (Keep an eye on the edges—they cook faster.)

Let cool completely, then break into crackers along the scored lines. Store in an airtight container for up to a week.