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How this works
Servings: 30 crackers
Ingredients
- 100 grams (3½ oz) carrots, grated on the fine side of a box grater
- 120 grams (4¼ oz / 1¼ cups) ground almonds
- 100 grams (3½ oz / ¾ cup) hulled hemp seeds
- 2 tablespoons dried coriander leaves
- 1 teaspoon anise seeds
- 1 teaspoon yellow mustard seeds
- 1 teaspoon coriander seeds
- 1 teaspoon sea salt flakes
- a few pinches of freshly ground
- black pepper
Instructions
- Preheat the oven to 350°F.
- Preheat the oven to 180°C/350°F/gas mark 4.
- In a bowl, mix together the carrots, ground almonds, hemp seeds and dried coriander leaves. In a mortar and pestle, bash the anise, mustard and coriander seeds until just powdered (a few larger pieces of seed is fine). Add to the carrot mix with the salt and pepper.
- Mix everything together with your hands and then form the mix into a flattish rectangle on a piece of baking parchment. Place another piece of baking parchment on top and roll the dough out into a rough rectangle about 36 x 21cm (14½ x 8½in) and no thicker than 3mm (⅛in), making sure that the center is as thin as the edges.
- Score roughly into strips about 9cm (3½in) long and 3cm (1¼in) wide. Place on a baking tray (sheet) and bake for 10 minutes. Remove from the oven and cut off the outer edges if they’re getting crunchier, removing them from the tray. Cut the rest of the strips properly, separating the crackers from each other. Return to the oven for a further 8–10 minutes, keeping an eye on them so that they do not get too dark and removing any darker pieces from the edge of the tray when necessary; the crackers should be a golden brown and some will be just darkening a little on the edges. Leave to cool for 10 minutes on the tray, then enjoy.
- Keep stored in an airtight container in a dry place for at least 1 week.
- Variation: You can use fresh herbs in these crackers, too. Try up to 4 tbsp finely chopped coriander or flat-leaf parsley leaves, or a mixture with thyme leaves.
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