Carrot and mixed seed crispbreads recipe

  • Serves 24 (makes 24)
  • 15 mins to prepare, 20 mins to cook and 10 mins to cool
  • 74 calories / serving
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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.

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  • 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
  • Energy 305kj 74kcal 4%
  • Fat 7g 9%
  • Saturates 1g 4%
  • Sugars 1g 1%
  • Salt 0.1g 1%

of the reference intake
Carbohydrate 1.9g Protein 2.4g Fibre 1.5g

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