Ginger and Carrot Crackers with Butterbean Dip

GINGER & CARROT CRACKERS W BUTTER BEAN DIP 2.jpg

Once you get started making your own crackers you won’t want to stop! If you are short on time or don’t have a food processer, feel free to try using LSA (store-bought linseed, sunflower and almond meal) instead of sunflower seeds. These crackers are unique as they are flavoured with carrot and ginger which not only makes them delicious but actually ticks all the boxes of ‘protein, good fats and something fresh’ which is pretty unusual to find in a cracker! Like with our other cracker recipe, use any broken bits as a topping for soups or salads.

Makes 16-20 crackers
Prep Time: 10 minutes
Cooking Time: 20 minutes

  • 3/4 cup Sunflower Seeds, blitzed into a meal (can also use almond/hazelnut meal)

  • 1/2 cup Raw Flaxseeds/Linseeds

  • 1 Carrot, finely grated

  • 2 Thumbs of fresh ginger, finely grated

  • 1 tablespoon sea salt & pepper

  • 1 teaspoon cumin

Instructions

  1. Preheat oven to 170 degrees Celsius. In a large mixing bowl add sunflower meal, flaxseeds, carrot, ginger, sea salt and pepper, souk spice or cumin

  2. Mix well together with hands until a rough dough ball, where all ingredients are stuck together

  3. Line a shallow baking tray with baking paper or foil (if foil oil with a little coconut oil). Pop dough in middle of baking tray and place another sheet of baking paper on top. Grab a rolling pin and roll until about 4mm thickish.

  4. Take top baking sheet off and place in oven for 20 minutes, until browned and crispy.

  5. Leave to cool on wire rack and whilst cooling you can make knife lines so you get an even break.


Butterbean dip

Healthy dips can be so easy to make and making your own also saves money! Most commercial dips contain vegetable oils such as canola or sunflower oil which can be pro-inflammatory and not very healthy for hormones or skin elasticity. This butterbean dip is smooth and creamy and has a milder taste than hummus. You can also try it using other herbs such as parsley or basil if you are a coriander-hater!

Prep Time: 5 minutes

  • 1 tin organic butter beans, drained and washed well

  • 1 large garlic clove, peeled, roughly chopped

  • 4 sprigs coriander, including stalks, roughly chopped (optional)

  • 1 large lemon, juiced

  • 3 tablespoons olive oil

  • 2 tablespoons tahini

  • good pinch of sea salt and pepper

instructions

  1. Add all ingredients to food processor and blitz until a smooth paste. Season to taste with a little more salt and pepper if needs be. If needs a bit more lemon juice or olive oil add this in afterwards.

  2. Serve with some fresh crackers


Odette Barrysnacks, vegetarian