Summary

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) *

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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.