Cumin flax and carrot crackers

Ingredients

For 1 serving

• Carrots60 g
• Flaxseeds15 g
• Sunflower seeds10 g
• Cumin1 pinch
• Saltto taste

Method

1. Peel and trim the carrots and grate them on the fine side of the grater.
2. Mix them in a bowl with the flax and sunflower seeds, cumin and salt and leave for 10 minutes, until the flax absorbs the carrot juice and the mixture turns sticky.
3. Meanwhile heat the oven to 140 °C (conventional).
4. Spread the mixture on a sheet of baking paper in a thin layer of about 3 mm, pressing it with a wet spoon.
5. Bake at this low temperature for 50–60 minutes, until dry and easily lifted from the paper; score into squares halfway through.
6. Let it cool completely on the tray, then break along the score lines.