Yield: 1 tray
Healthy Carrot Crackers
A delicious way to eat healthy all day long. This crackers recipe is packed with vitamins, superfood and is super easy. You don't need a dehydrator, a regular oven is perfectly fine for this recipe. And it's gluten free.
Ingredients
- 3-4 grated carrots (about 200 g)* OR 200 g of juice pulp
- 1 cup almond flour **
- ½ cup pumpkin seeds
- ½ cup sunflower seeds
- 2 tbsp chia seeds
- 3 tbsp olive oil
- 1 tbsp Tahini paste
- 1 tbsp Tamari (or light Soy sauce)
- Fresh ground black pepper to taste
Instructions
- Preheat oven to 190 °C (fan).
- Wash the carrots and grate them (or use any leftover from your cold pressed juicer).
- Put all ingredients together in one medium sized bowl and mix it well with a wood spoon until you have a sticky mixture (I use my hands too to break slightly the grated carrots and make a sticky dough).
- Prepare a baking tray with parchment paper and place the dough on top. Press the dough with your hands to start flattening it.
- Place a second piece of baking paper on top of the dough. Use a rolling pin to roll it until it is evenly spread over the baking tray (approximately 3 to 5 mm thick). You should try to have the size of a medium rectangle oven tray.
- Precut slightly your crackers, using a knife or a pizza cutter.
- Reduce oven to 165 °C and put it in the oven. Bake it first for 20 minutes. Then turn the dough over (using another waxing paper to flip it over) and bake it for 10 to 15 minutes more. Watch them closely to avoid them burning.
- When they are golden brown, switch off the oven and let it open. Let the crackers cool down inside the oven to let them crisp a bit more.
- Take them out and break them into pieces. Enjoy it with a spread of your choice, a dip or plain.
Notes
*Try this option : 2 grated carrots and 1 grated zucchini
**Replace almond flour by a mix of 1/2 cup buckwheat and 1/2 cup rice flour or 1 cup spelt flour (but spelt flour is not gluten-free).
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