Pumpkin crackers
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351Recipe for tasty salty pumpkin crackers perfect for autumn.
recipe,photo-recipe,pumpkin seeds without shell,butternut squash,Apetizers,Vegetarian recipes
Apetizers
Ingredients
Ingredients
| all-purpose flour / plain flour | 3.5 347 | oz kcal | 100 | grams | |
| butternut squash | 14 160 | oz kcal | 400 | grams | |
| chicken egg | 1 88 | pc kcal | 1 | piece | |
| flour medium | 5.25 534 | oz kcal | 150 | grams | |
| ground garlic | 1 17 | tsp kcal | 1 | teaspoon | |
| olive oil | 6.75 879 | tbsp kcal | 100 | milliliters | |
| pumpkin seeds without shell | 1.75 280 | oz kcal | 50 | grams | |
| rosemary | 1 7 | tsp kcal | 1 | teaspoon | |
| salt | 2 0 | tsp kcal | 2 | teaspoon | |
| whole milk 3.5% | 6.75 64 | tbsp kcal | 100 | milliliters |
Recipe
1.
butternut squash 14 oz (400 g)
Clean the pumpkin and cut it into parts. Bake on a baking sheet lined with baking paper for 40 minutes at 735°F (390°C) F (390°F (200°C) C).
2.
flour medium 5.25 oz (150 g) • all-purpose flour / plain flour 3.5 oz (100 g) • salt 2 tsp • ground garlic 1 tsp • rosemary 1 tsp
Mix flour, baking powder, salt, dried garlic and rosemary in a bowl. Let the baked pumpkin cool down, peel it and make a pumpkin puree with a fork.
3.
whole milk 3.5% 6.75 tbsp (100 ml) • olive oil 6.75 tbsp (100 ml)
Add oil, milk and pumpkin puree to bowl. Mix together.
4.
Created dough is sticky. Put it on baking paper, roll it to a thickness of 5 mm.
5.
chicken egg 1 pc • pumpkin seeds without shell 1.75 oz (50 g)
Put the baking paper on the baking sheet. Cut the dough into squares or triangles, which you spread with an egg and decorate with pumpkin seeds.
6.
Bake at 735°F (390°C) F (390°F (200°C) C) for 20 minutes.
Bon appetit!
