Carrot Crackers
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 5 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g carrot pomace
- 140 g cashew nuts, round
- 200 g flaxseed, (old flaxseed), round
- 60 ml sunflower oil
- 2 teaspoons, leveled sea salt, (approximate)
- 1 teaspoon, heaped spice mixture, (Pumpkin-Pie Spice) *
Print Recipe
Pin Recipe Instructions
- Knead all ingredients to a smooth dough (best to mix first with a wooden spoon and then knead by hand). If necessary, season again to taste. Roll out the dough between baking paper and a piece of cling film to the size of a baking sheet. Peel off the cling film and pull the rolled out dough together with the baking paper onto the baking sheet.
- Bake the carrot crisps at 160 ° C (top and bottom heat) for about 40-45 minutes.
- Cut the crackers into pieces of any size while still warm (e.g. in squares with 4 cm) and let cool down completely on a wire rack. Then keep tightly closed in a tin can so that it does not get soft.
- Note: The pomace is the residue that is left when pressing juice. Carrot pomace is used here.
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