Crispy Carrot & Cumin Seed Crackers
Crunchy carrot and cumin seed crispbreads, packed with seeds and flavor, perfect for snacking.
Equipment
- Baking sheet
- blender or food processor
- Wire rack
Ingredients
- 100 g whole Almonds toasted
- 2 Carrots peeled and grated
- 1 ½ tbsp Cumin seeds
- 1 tbsp Olive oil + extra for greasing
- 50 g Pumpkin seeds
- 50 g Sesame seeds
- 50 g Sunflower seeds
- 3 tbsp Pesto
- 2-3 tbsp cold Water
Instructions
- Place the sunflower, pumpkin, and sesame seeds, almonds, and 1 tablespoon of the cumin seeds in a blender or food processor and pulse until broken down.
- Add the grated carrots, pesto, oil, and water and process until a thick paste forms.
- Spread the crispbread mixture over a greased baking sheet to about 5 mm (¼ inch) thick, then score into 20 rectangles and sprinkle over the remaining cumin seeds.
- Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 25 minutes until golden and firm.
- Cut through the score lines to separate the crispbreads, then turn over and bake for a further 5–6 minutes until crisp and golden.
- Transfer to a wire rack and leave to cool.
- Store in an airtight container and eat within 4–5 days.
Notes & Wine Advice
Serving Tip:
Store in an airtight container and eat within 4–5 days.
Wine Advice:
(Wine pairing is not typically applicable for crispbreads, but consider a light, dry white wine like Pinot Grigio if serving with dips or cheese.)
Nutrition values
Calories: 100 kcal | koolhydraten: 5 g | Eiwitten: 4 g | Vet: 8 g | Suiker: 1 g