Skip to content

We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Carrot and mixed seed crispbreads recipe

Carrot and mixed seed crispbreads recipe

5 ratings

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

Each serving contains

  • 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

Method

  1. 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.
  2. 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

You may also like

Be the first to comment

Before you comment please read our community guidelines.

blog comments powered by Disqus