Cranberry Pumpkin Seed Crisps

Inspired by a weekend trip to the Gourmet Food and Wine Show here in Toronto, I savoured something similar to the above, and thought what a perfect snack they would make for my boys. Something different, healthy and tasty.  I've been uninspired with the post-playground food I've been supplying them with of late, and wanted something new for them to munch on.

Once the crisps were made though, I discovered how perfect they would be for adult entertaining as well. With the holiday season fast approaching, these little crackers will make a wonderful addition to your cheese tray, dip platters or just on their own in a basket.

I love foods that work well for both the little and big people of the house, and the ease of this snack is perfectly suited to my simple, time-challenged ways right now.  Have a great day, friends!

Cranberry Pumpkin Seed Crisps

1/4 cup dried cranberries

1/4 cup pumpkin seeds

1 oz dark chocolate

1 tbsp flax seeds

1 tbsp coarse sugar

1 tbsp coarse sea salt

1 egg

2 tbsp water

6 whole wheat tortilla shells

~ Preheat the oven to 350 degrees.

~ Place the first four ingredients in a blender or food processor and whiz quickly to lightly chop.

~ Combine the egg white and water to create an egg wash and brush over a tortilla shell.  Cover well with the blended ingredients.  Sprinkle sea salt and coarse sugar over.  Using a pizza cutter, slice into eighths and place on a parchment lined baking sheet.  (Only make one tortilla at a time or the egg white will dry and the toppings won't adhere)

~ Bake for 15 minutes or until golden brown and crispy.

~ Enjoy!

Comments

[Ginger & Pickle]

ooo i lurv this!!!!

[Lauren]

Yum! These look delicious =D. Such fabulous flavours!

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[Peg]

Delicious...the perfect snack! Thank you!

[entertainment]

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