These moreish crispbreads are packed full of tasty seeds, nuts and vegetables, making them a great healthy snack to fill the gap. 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 sunfower, 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. See more Healthy recipes