Plate expectations: Carrot and pumpkin seed savoury crackers

This is a perfect summer picnic snack, free from wheat and dairy – but not taste – and also vegetarian. You can enjoy it with hummus, your favourite dip or just by itself.

Ingredients

• 100g whole almonds – toasted
• 1 tablespoon cumin seeds
• 50g sunflower seeds
• 50g pumpkin seeds
• 50g sesame seeds
• 50g linseed
• 4 carrots – approx. 250g, peeled and grated
• 2 tablespoons sun-dried tomato paste /
• tomato purée / olive paste
• 3 tablespoons water
• 1 tablespoon olive oil
• 2 eggs

Salt and freshly-ground pepper – to taste
METHOD

1. Preheat the oven to 200°C/ 400°F/ Gas mark 6.
2. Place the toasted almonds in the food processor and pulse so that they are coarsely chopped.
3. Add the cumin seeds, sunflower seeds, sesame seeds and linseed
4. Remove and stir in the grated carrot, tomato paste, water, oil and eggs
5. Season to taste
6. Line a baking tray 20cm x 30cm with parchment paper.
7. Spread the mixture so that it is ½ cm thick, score into rectangles and scatter over the cumin seeds.
8. Bake for 15 minutes or until golden and firm.
9. Cut into biscuit-sized pieces, turn them over and bake for a further 5 minutes to crisp up.
10. Cool on a wire rack.

Topping: 1 tablespoon cumin seeds

Serves: 24 people

Preparation time: 20 Mins +  Plus 20 mins to salt

Cooking time: 20 mins