Vegan tomato and carrot crackers with nuts and seeds: gluten free, grain free, dairy free

Vegan Tomato and Carrot Crackers with Nuts and Seeds

Vegan tomato and carrot crackers with nuts and seeds: gluten free, grain free, dairy free

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!

Vegan tomato and carrot crackers with nuts and seeds: gluten free, grain free, dairy freeVegan tomato and carrot crackers with nuts and seeds: gluten free, grain free, dairy freeVegan tomato and carrot crackers with nuts and seeds: gluten free, grain free, dairy free

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)

- salt

Vegan tomato and carrot crackers with nuts and seeds: gluten free, grain free, dairy free

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!

    1. Kat

      Loooks yummy but I like to soak my nuts and seeds would that be okay? how long would I do each and also what and where do I get tomato puree??

      Reply
      1. ellawoodward Post author

        Hi Kat. Yes that isn’t a problem at all, just make sure that you cook them at 30C or dehydrate them until hard again before you use them for this recipe, as it won’t work if the nuts are too soft and wet. As for tomato puree you can buy that anywhere, all supermarkets sell it. Enjoy!

        Reply
  1. Jewlz

    Have you actually tried them with the grated carrots? Would you grate them on the smallest size and then just try to squeeze the water out before you used them? I don’t have a juicer and nuts and seeds are expensive so I don’t want to risk a failure!

    Reply
    1. Ella Woodward

      I haven’t tried it yet, once i have i promise to let you know – sorry i can’t help more now! I really think it would work grated on the smallest size, but don’t squeeze the water out after as you’ll need the extra moisture for stickiness. Good luck!

      Reply
  2. Anna

    Hi, I truly love these snacks! (I grated the carrots on the bigger size and it worked well)
    I just wonder if they suppose to be crispy and hard? As I think I didn’t get them crispy enough, and after a few days after they got mouldy :( I got so sad. So thinking of trying them again, as they are delicious!!!!!

    Reply
    1. Ella Woodward

      Hi Anna! I’m so glad that they were such a hit with you! Their texture depends on how thin you make them – the thinner they are the crispier and harder they will be, so maybe try doing this with your next batch. Also did you keep them in an air tight container? That normally helps them stay fresher longer, especially if it’s kept in the fridge. Hope that helps! :)

      Reply
  3. Taylor

    Hi ella! i made these last year and loved them :) grated my carrots on the small side and it worked well, however i should of made them thinner so they were more crunchy! kind of had a more moist grainy bread texture but still delicious.
    Keep the recipes coming!

    Reply
    1. Ella Woodward

      I’m so happy that you loved them! Getting the exact thickness right can be hard though, although I still gobble up the bread like ones! Hope your second batch gets crunchier!

      Reply
  4. Leny

    I’ve just tried this recipe. added some chili flakes. deeeeeliciously!
    Love all your recipes. I’m literally addicted to your blog!

    Reply
  5. Kirsten Blum

    I just made this today and it was soooo good. I didn’t have any trouble with getting the correct, crisp texture. I’ve been looking for a healthy cracker that tastes good and haven’t found anything at the store. This cracker is great. I love the texture and oregano flavor. Have you experimented with different herbs/seasoning? Just wondering what other flavors would be good? I’m not very good at altering recipes, lol.

    Reply
    1. Ella Woodward

      That’s so awesome, I”m so glad that they turned out so well for you! I made them the other day with a tablespoon of tomato puree, a few sun-dried tomatoes and some fresh basil leaves, which was delicious!

      Reply
  6. Robyn

    This is my first deliciouslyella recipe I’ve tried after coming across your instagram! Wow – success…they’re great!!
    Good thing I just made a big grocery shop to get ingredients for more of your recipes… can’t wait to try them.
    Thanks for the creative food and beautiful pictures!

    Reply
    1. ellawoodward Post author

      That’s awesome, I’m so glad that you enjoyed them so much! I hope you continue to enjoy them all as much as this one! :)

      Reply
  7. Anna

    Hi Ella! I really love following you! Your recipes, kindness and positivity make me smile. I just made these crackers and they taste so great!!! Only I think something went wrong since I made them very thin but they ended up more like pancakes. Could it be that my carrots were too big and the crackers being too moist because of it?

    Reply
    1. ellawoodward Post author

      Hi Anna. Thank you so much, I’m so glad that you love following the blog! I’m sorry that they were more pancake like, I think you’re right that the crackers could have been too moist. I’ll revisit the recipe and see what I find!

      Reply
  8. Maxinne

    These look amazing!! I am just wondering if it is possible to dehydrate these to keep them raw? and if so would you know how long for?

    Thanks so much

    Reply
    1. ellawoodward Post author

      Yes absolutely, they’re delicious dehydrated. I think I did them for about 10 hours – hope that helps!

      Reply
  9. Anna

    Hey Ella :-)
    Today I tried your crackers and I’m so in love with them! They are amazing! My mum liked them too.
    You’re such a big insperation for me, thank you for your wonderful recepies!

    Reply
  10. MariaMac

    Absolutely delicious. I used ground flaxseeds instead of whole flaxseeds and 15 minutes in the oven. Really really gorgeous. Some rocket and hummus on top and it was such a tasty lunch. Thanks Ella!

    Reply
  11. Joanne

    Hi Ella
    Just found you, fantastic as I’m a healthy food fan and yoga teacher.
    Any chance you will do a book with a beautiful picture for each recipe as I am a book lover and not too hot with technology as like life as natural as possible.
    Keep up the good work
    Joanne x

    Reply
      1. Patti

        Hi Ella, thanks for the amazing and innovative recipes – I am enjoying the culinary adventure. Just wanted to point out that I too experienced the crackers remaining soft when baked at 190 for 20 minutes. I eventually upped the temp to 300 degrees and they came out cracker consistency. Perhaps some ovens need a higher temperature? I used grated carrots so I do not know if that had anything to do with it. They taste wonderful and have a great crunch. Thank you again,
        Patti

        Reply
  12. Dani

    Hi Ella, any substitute I could use instead of tomato puree for this recipe? Thanks
    Love your blog and recipes!

    Reply

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