Pepita Parmesan Crackers with Warm Scallion Dip
Pepitas – pumpkin seeds – are a nutritional powerhouse, rich in essential fatty acids, magnesium, and Vitamin A. They’re also really yummy, both crunchy and soft and lend an amazing texture to a cracker.
These crackers are delicious on their own, with cheese, a little pat of pastured butter (I seriously could eat pastured butter by the stick) or with this warm cream cheese scallion dip. The recipe yields two batches of crackers, which I recommend making right away. I tried freezing the dough and making the rest later and the dough didn’t hold the same.
Pepita Parmesan Crackers With a Warm Scallion Dip
For the crackers:
What you need:
- 1 c. nut meal (I used pecan)
- 1 c. pepitas, crushed
- 1 c. flax meal
- 1/3 c. grated Parmesan cheese
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1 tsp finely diced rosemary
- 2-3 tbsp. grapeseed oil
What you do:
- To get the pepitas crushed, I put it in my Vitamix on low. You could use a food processor or a good old fashioned mallet.
- Mix all dry ingredients in bowl.
- Slowly drizzle in the grapeseed oil and use hands to mix together thoroughly. You may only need 2 tbps depending on your humidity levels. This is way I recommend adding slowly. Worst case if you add too much oil, add a bit more flax meal till you get the correct consistency.
- Take half of the mixture, form into a large ball and place on parchment.
- Place another piece of parchment on top and roll out with a rolling pin until approximately 1/8-inch thick.
- Using a pizza slicer, trim edges and add back to bowl.
- Make horizontal and vertical cuts (but do not separate) with the pizza cutter.
- Repeat with remaining batch on another sheet.
- Bake at 325 for 25-35 minutes or until crispy.
- Here’s a tip: if you take them out and they’re too soft, let them cool completely and put back in the oven on 225 for another 15 minutes. This should dry them out.
For the dip:
What you need:
- 6 oz cream cheese
- 4 tbsp sour cream
- 4 tbsp scallions, diced
- 1/2-1 tsp Seasoned salt (depending on how salty you like it add slow). If you don’t have this, sub out a pinch each of chili pepper, onion powder, salt, and celery seed.
What you do:
- Soften the cream cheese by leaving it on the counter or sticking in the microwave for 20-30 seconds.
- Stir in the rest of ingredients and put in oven-safe dish
- Stick in 350 degree oven for 5-10 minutes until hot through.
- Top with some additional fresh scallions
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These look and sound amazing!! I will totally have to try these and that yummy warm scallion dip. I think I could eat the whole batch! And, just for the record, I have eaten pats of pastured butter by themselves more times than I care to think about. My 3 year old actually loves it so much that, once when I left some on the counter, I came back into the room and he was sitting on top of the counter taking bites out of the stick! LOL Good thing he could use the extra weight. I, on the other hand…..could not.
These sound extraordinary, but I’m not sure where to buy the ingredients. Do you think I can find them at Shoprite? Or should I try somewhere like whole foods?
Well, what ingredients don’t you have? The nut meal? All you need to do is use a high-powered blender or food processor to turn nuts into nutmeal!!!
Your recipes constantly have me salivating. I am not doing primal or paleo (they’ll have to pry the melba toast from my cold, dead fingers) but I swear I want to go out and buy nut meal to make these crackers and slather them full of oniony, creamy delish!
Oh, I have GOT to try these! I have been wanting to make some kind of crackers lately. I have been using pumpkin seed, flax, and walnut meal to make wraps and bread(made like a pancake) and I love it!
That sounds awesome!
Those look great….I love pepitas so this is perfect and I have never tried making crackers so will have to try this weekend.
i love making my own crackers, too!
This sounds awesome. I’m just meandering through DessertStalkers, and I normally just don’t do desserts (other than a long-standing weakness for dark chocolate or my mother’s raspberry cobbler), but this isn’t a dessert, it is a good recipe for something to serve as finger food for guests, or, as the cracker itself, to take on road trips instead of granola.
I’d probably use almond meal over pecan, but that’s a longstanding dispute my tastebuds and I have over pecan… ;)
Anyhow, thanks!