Carrot and mixed seed crispbreads recipe
These moreish crispbreads are packed full of tasty seeds, nuts and vegetables, making them a great healthy snack to fill the gap.
See method- Serves 24 (makes 24)
- 15 mins to prepare, 20 mins to cook and 10 mins to cool
- 74 calories / serving
Ingredients
- 100g (3 1/2oz) toasted almonds
- 1 tbsp cumin seeds
- 50g (2oz) sunflower seeds
- 10g pumpkin seeds
- 50g (2oz) sesame seeds
- 2 carrots, grated
- 3 tbsp tomato pesto
- 3 tbsp water
- 1 tbsp olive oil
- 1/2 tbsp cumin seeds
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Shop ingredientsEach serving contains
- Energy
- 305kJ 74.0kcal
- Fat
- 7g
- Saturates
- 1g
- Salt
- 0.1g
- Sugars
- 1g
of the Reference intake
Carbohydrate 1.9gProtein 2.4gFibre 1.5g
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Method
- Preheat the oven to gas 6, 200°C, fan 180°C. In a food processor, coarsely chop the toasted almonds. Add the cumin seeds and the sunflower, pumpkin and sesame seeds; pulse to combine. Add the grated carrot, tomato pesto, water and olive oil; season and whizz until sticky.
- Spread over an oiled baking sheet to 1/2cm thick, score into rectangles and scatter over the tbsp cumin seeds. Bake for 15 minutes, or until golden and firm. Cut into biscuits, turn them over and bake for 5 minutes more to crisp up. Cool on a wire rack. Serve with Artichoke, spinach and pine nut dip.
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