Finding healthy snack foods is so important to sticking to a healthy diet, but it can be really hard. Even now I still spend a lot of time thinking about what to snack on and it usually ends up involving rice crackers with some form of spread – guacamole, almond butter, sun dried tomato type creations etc… I love all these snacks, they’re great, but sometimes I think I can do better than rice crackers! Not that they’re bad for you, they only contain dried brown rice, which is awesome, but they could be better as there’s not a huge amount of nutritional value in them. And even more importantly, they don’t have a wildly delicious flavour, which means you’re entirely reliant on the topping. These homemade crackers on the other hand are unbelievably healthy and taste a trillion times better! I am obsessed! The combination of almonds, cashews, flaxseeds, pumpkin seeds and sunflower seeds is amazing, but the magic really happens when the juiced carrot pulp, tomato puree and oregano is added. Wow does it get good then! Honestly I was eating spoonfuls of the cracker mixture raw it tasted so good! Together the tomato and carrot add an almost sweet element, that is so wonderfully rich and flavoursome and perfectly complimented by the delicious oregano sprinklings. Just delicious! The perfect on-the-go snack – I like to make a whole lot at the beginning of the week and that way snack time will be sorted!
Of course you’re getting huge nutritional value from your snacking too if you do it this way as each cracker is just bursting with goodness, so much protein and fibre from the nuts, buckets of omega-3 from the linseed, and a lovely amount of anti-oxidants from the carrots and tomatoes! Not a drop of badness here. It’s awesome.
I’ve been loving these crackers with my minted pea and avocado dip. The smooth, cool minuteness of the dip spread on the sweet crunchy crackers is just insane, especially if you top it off with some juicy slices of plum tomatoes and a sprinkling of salt and pepper. Really is the best snack ever!
Makes 12 breads:
- 1/2 a cup of almonds
- 1/2 a cup of cashews
- 1/3 of a cup of sunflower seeds
- 1/3 of a cup of pumpkin seeds
- 1/3 of a cup of linseeds/flaxseeds
- pulp of 3 juiced carrots (from the insider of your juicer), or 2 grated carrots
- 2 tablespoons of tomato puree
- 2 tablespoons of cold water
- 3 teaspoons of dried oregano
- a sprinkling of poppy seeds (optional)
This recipe couldn’t really be easier.
Pre-heat the oven to 190C.
Start by putting the almonds and cashews in the food processor for about 30 seconds, once they have broken down a little add the flaxseeds, pumpkin seeds and sunflower seeds and allow them to blend for about another minute. Wait until they’re all partially ground.
Next, add the carrot pulp, tomato puree, oregano, salt and water and blend again until a sticky mixture forms.
Spread this mixture out really thinly on parchment paper laid on a baking tray – use a spatula to get the mixture really thin.
Then score the crackers, using a knife, into the shape you want.
Bake for 10-20 minutes, until the crackers are hard and ever so slightly brown on the op. Then remove them and allow them to cool and fully set before taken them off the tray.
Then spread with deliciousness and enjoy!