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Preheat oven to 350°. In a large bowl, beat first five ingredients until well blended. In another bowl, whisk together flour, baking powder and salt. Add to egg mixture; mix just until moistened (dough will be sticky). Stir in pumpkin seeds and cranberries. Divide dough in half. On a coated with cooking spray, shape each portion into a 12x2-in. rectangle using lightly floured hands. Bake until golden brown, 25-30 minutes. Carefully remove rectangles to wire racks; cool 10 minutes. Transfer to a cutting board. Using a serrated knife, cut diagonally into 3/4-in. slices. Return to , cut side down. Bake until firm, about 5 minutes. Turn; bake until lightly browned, 5-10 minutes. Remove from pans to wire racks to cool. Store in an airtight container.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Green hulled pepitas — mole verde, granola, salad topping
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