Carrot and pumpkin seed savoury biscuits
This is a perfect snack to enjoy any time. The crackers contain no wheat or dairy and are also vegetarian. They are free from everything but taste. They are perfect to enjoy with hummus or your favourite dip or just as they are. Makes: 24 Preparation: 20 minutes Cooking: 20 minutes
100g whole almonds, toasted 1 tbsp cumin seeds 50g sunflower seeds 50g sesame seeds 50g pumpkin seeds 50g linseed 4 carrots, approx 250g peeled and grated 1 tbsp olive oil 3 eggs Salt and freshly ground pepper – to taste
1 tbsp cumin seeds
Preheat the oven to 200°C. Place the toasted almonds in the food processor and pulse so that they are coarsely chopped. Or chop by hand .
Mix the cumin seeds, sunflower seeds, sesame seeds, pumpkin seeds, linseed and almonds.
Stir in the grated carrot, oil and eggs. Season to taste. Line a baking tray 20 x 30 cm with parchment paper.
Spread the mixture over the baking parchment so that it is ½ cm thick.
Score into rectangles, but do not cut.
Scatter over the extra tablespoon of cumin seeds.
Bake for 15 minutes or until golden and firm.
Cut into biscuits, turn them over and then bake for a further 5 minutes to crisp up.
Cool on a wire rack.