Car­rot and pump­kin seed savoury bis­cuits

The Jewish Chronicle - - LIFE - DENISE PHILLIPS’S

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.




Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.