As the cooler weather comes in, it’s always nice to have something hearty to munch on like these super moreish Herbed Carrot and Seed Crackers. This is a baked recipe, so no dehydrator required! They are healthy, crunchy and slightly salty, making them the perfect comfort snack to munch on this Autumn.
This recipe was such a hit in my last course I thought I’d share them on the blog this week.
They make a great snack on their own and are also perfectly delicious spread with hummus, guacamole or broken up as croutons on any soup or salad.
They also store really well in a tin or sealed container for several days.
Pre-soaking the seeds before you make these will help to wash away toxins and enzyme inhibitors, making them easier to digest, but if time is of the essence and you just want to get them made you can skip this step.
Tip: try making these with various spices to change the flavour, such as curry powder or Italian herbs.
You will need: Large mixing bowl, large spoon, parchment paper, spatula, rolling pin, 2 flat oven trays.
- 1.5 cups / 150 g Ground Almonds
- 1 cup / 150g grated Carrot or use the pulp from juicing about 4-5 carrots
- ½ cup / 70 g Ground Linseed
- ½ cup Sunflower Seeds (soaked in water 8 hours)
- ¼ cup Pumpkin Seeds (soaked in water 8 hours)
- 8-10 chopped Sundried Tomatoes
- 3 tbsp Olive Oil
- 2 tbsp Bragg’s Aminos or Tamari
- 1 tbsp Light Tahini
- 3-4 tbsp dried Mixed Herbs (eg. Italian, Herbs de Provence)
- ½ tsp Himalayan Pink or Sea Salt
- ¼ tsp ground Black Pepper
- Pre-heat the oven to 150°C (fan).
- Drain off the water from the seeds and leave them to fully drain in a sieve while you prepare the other ingredients.
- In a large bowl mix all the ingredients together really well with a spoon. The “dough” should start to stick together when pressed into a ball in the palm of your hand.
- Lay out 2 separate pieces of parchment paper large enough to fit onto 2 flat oven trays. Separate the dough into two halves and place one on each piece.
- Shape each ball of dough roughly into a square form. Now place a further piece of paper on top of the dough and use a rolling pin to roll out thinly into a large square, roughly no thicker than 2-3 mm.
- Use a blunt knife or pizza cutter to score lines through the dough to make smaller squares.
- Lift each sheet onto an oven tray and bake for 35-45 minutes.
- Carefully turn each cracker over and then return to the oven for aprox a further 10 minutes or so to finish cooking.
- Check they are fully dry and crisp, but not going too brown around the edges and starting to burn.
- Transfer onto a cooling rack.
The cooking time may vary according to thickness, moistness and efficiency of your oven, so do keep an eye on these the first time you make them. You may need to reduce the temperature if they start to brown too quickly.