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Carrot & Pumpkin Seed Savoury Crackers

Friday, 23rd November 2018

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

I thought that is was a perfect snack to enjoy at Succots.  Free from everything but taste- wheat, dairy and also vegetarian.  Enjoy with hummus or your favourite dip or just by itself.  

Preparation Time: 20 minutes    Cooking Time:  20 minutes    Makes: 24

Will freeze

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 puree/ olive paste

3 tablespoons water

1 tablespoon olive oil

2 eggs

Salt and freshly ground pepper – to taste

 

Topping: 1 tablespoon cumin seeds

 

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 20 x 30 cm with parchment paper.
  7. Spread over 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 biscuits, turn them over and bake for a further 5 minutes to crisp up.
  10. Cool on a wire rack.

  1. Check the latest cookery classes and events for singles. www.jewishcookery.com

  2. Denise Phillips - Professional Chef and Cookery Writer
               T : 01923 836 456                 
    E : [email protected]
    W : www.jewishcookery.com

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