Prep 00:15 Cook 00:40 Makes 24 Source 28bysamwood.com
Preheat the oven to 200°C and line a baking tray with baking paper.
Bake carrots on prepared tray for 20 minutes, until cooked through. â€‹Remove and cool slightly.
At the same time, place 1tbs of pumpkin seeds and sunflower seeds on a small oven tray and bake for 5 minutes or until golden. Set aside.
Roughly blend carrots with tahini, lemon juice, cumin, chickpeas, 3/4 cup water and walnuts. Adjust seasonings and set aside.
Whilst carrots cook, blitz quinoa flakes, almonds, pumpkin seeds, sunflower seeds, flax seeds, chia seeds, baking powder and rosemary in a blender to a bread crumb consistency and transfer to a mixing bowl.
Make a well in the centre and add coconut oil, egg and 3 tbs warm water. Using fingertips, bring mixture together to form a dough.
Place 1/2 the dough between 2 pieces of baking paper and roll out until flat and 1/2 cm thick. Transfer to baking sheet, cut into 12 squares. Repeat with the remaining dough. You will need to work quickly, the mixture thickens and dries out very quickly if left to sit.
Bake for 15-17 minutes, until golden brown and cooked through. Allow to cool.
Serve crackers with hommus topped with toasted seeds and coriander.
Store hommus in airtight container in fridge for 5-6 days. Keep crackers in an airtight container for up to 2 weeks. Note: 1 cracker with hommus = 1 snack
Energy 655.16kj Calories 156.51cal Protein 4.38g Fibre 3.99g Fat 11.98g Saturated Fat 5.3g Carbs 6.52g Sugar