Pepo's Artisan Crackers

November 02, 2023

Pepo's Artisan Crackers

Thanks to Heather for her beautiful recipe inspiration! These crackers are the perfect starting point for your next cheese board or high country platter. We've made these with a gluten free & dairy free option so everyone can enjoy. These slightly sweet and spiced and crackers are twice baked like biscotti for that delightful crunch. Make the loaf ahead of time, keep in the freezer then slice and final bake when needed. Slather with soft cheese, scoop up dips or eat on their own! 

These Crackers are:

  • High protein
  • contain healthy fats
  • gluten free, dairy free and vegan

You'll need: 

  • 1 cup milk (dairy or non-dairy)
  • 1/2 cup of yoghurt (dairy or non-dairy)
  • 50g brown sugar
  • 75g plain flour (gluten free or regular wheat flour)
  • 75g pumpkin seed flour (or almond/walnut/pecan)
  • 1/2 cup dried fruit (we used equal amounts of currants & cranberries)
  • 1tsp bicarb soda
  • 1/3 cup of nuts (walnut/hazelnut/almond)
  • 1/4 cup of seeds (pumpkin seeds or sunflower seeds)
  • 1/2tsp ground turmeric
  • 1/2tsp ground cinnamon
  • 1/4tsp ground nutmeg
  • 1/2tsp of dried herbs or 1 tsp fresh herbs (rosemary, oregano or thyme are best)
  • 1/4tsp fine salt
  • 1/8tsp finely cracked black pepper


  1. Preheat oven to 180C
  2. Grease and line a small loaf tin with baking paper
  3. Whisk the milk, sugar & yoghurt in a bowl until combined
  4. Sift the flours and bicarb into a separate large bowl. Mix in all the remaining dry ingredients
  5. Mix the wet ingredients into the dry ingredients ensuring all ingredients incorporate well. Let them stand for 5mins
  6. Pour into prepared loaf tin and smooth out to all corners
  7. Bake for 25-30mins or until a skewer comes out clean 
  8. Cool on a wire rack
  9. Once room temp wrap the loaf in cling film and and put into the freezer for 3hrs minimum but ideally overnight (can be kept in freezer for 2 months)
  10. When ready to prepare preheat oven to 150C
  11. Remove loaf from freezer, unwrap and allow to partially defrost for 10-15mins
  12. Line 2-4 large baking trays with baking paper
  13. Using a bread knife or sharp knife carefully cut thin slices 2-3mm 
  14. Place sliced crackers in single layers on baking trays and bake for 40mins rotating trays and flipping crackers at the 20min mark
  15. Cooked crackers should be crisp and not have soft/spongy parts so be sure to cook a little longer if they aren't at this stage after a few mins of cooling
  16. Allow crackers to cool completely on trays/wire racks whilst you cook the any remaining crackers
  17. Store in an airtight container in cool pantry

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