Pumpkin and Herb Crispbread

Warm up this winter with @LetsEatSmart’s delicious roasted pumpkin soup recipe.

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Photo Credits: @LetsEatSmart | Featuring Studio Grey Collection

A light and tasty snack from @LetsEatSmart‘s to enjoy with a variety of dips and chutneys.


  • 130g wholemeal flour
  • 50g plain flour
  • 50ml water
  • 1/2 cup pumpkin puree
  • 1 tbsp golden linseed seeds
  • 1 tbsp pumpkin seeds
  • 1 tbsp coconut oil
  • 1/2 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp dill
  • 1/2 tsp rosemary
  • 1/2 tsp smoked paprika
  • 1/2 tsp dried parsley


  1. Place all of the ingredients in a large mixing bowl and mix
    to form to a medium-firm dough
  2. Sprinkle the surface with a little flour and scrape the dough out of the bowl onto the counter
  3. Knead the dough for about 5 minutes
  4. Preheat the oven to 356 degrees Fahrenheit
  5. Roll the dough out to a thickness of around 2-3mm, then, using a pizza cutter or a biscuit cutter, cut the dough into rectangles
  6. Transfer onto the baking tray and bake in the middle of the oven 18-20 minutes. Let the crackers cool completely before serving
  7. Serve with a knob of butter and enjoy!

For more recipes, visit @LetsEatSmart’s blog here.

Featuring our Studio Grey Collection, click here to shop the collection.

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