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) *
Carrot Crackers
Carrot Crackers

Instructions

  1. 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.
  2. Bake the carrot crisps at 160 ° C (top and bottom heat) for about 40-45 minutes.
  3. 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.
  4. Note: The pomace is the residue that is left when pressing juice. Carrot pomace is used here.

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