Carrot and seed crispbreads

These are great if you’re looking for something to dunk in soup or dips! They’re nice by themselves, or topped with scrambled eggs or something like that.

I used: 2 grated carrots (you could also use courgette), about 1 cup of seeds (I used sunflower, pumpkin and sesame), 1 tbsp olive oil, a dash each of salt, black pepper and cumin. You could also add in other nuts if you wanted.

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I blitzed this until it was still quite chunky in my food processor, before spreading onto a baking tray quite thinly and baking for about 20 minutes at 200 C (you’ll need to watch these to make sure they don’t burn). I then cut them into rectangles and flipped them over before baking again to ensure both sides were crisp.

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Leave to cool on a wire rack, and enjoy!

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