This is one of my all-time favourite snacks but also is perfect as crudités for an evening with friends. The seedy oat crackers are packed full of plant protein, fibre and healthy fats, whilst the carrot tahini dip, contains a portion of veggies and essential nutrients.
I like to double the batch of crackers and pop them in an
airtight container for the upcoming week.
Roasted Carrot and Tahini Dip
3 large carrots
2 tbsp. Tahini
2 cloves garlic
1 tsp. cumin
1 tsp. paprika
Juice of half a lemon
Pre-heat the oven to 180. Drizzle the carrots with olive oil and bake in the oven for 40 minutes. (alternatively, you can steam the carrots) Place the carrots, tahini, lemon juice and spices into a blender with ½ cup of water and blend until smooth and creamy.
1 cup ground oats
½ cup mixed seeds (pumpkin, sesame, sunflower, flax)
1. Place oats into a blender, and blitz to form coarse crumbs. In a large bowl add the oats, seeds, olive oil and ½ cup water. Combine with your hands to form a wet dough. Leave mixture for 5-10 minutes.
2. Line a baking tray with baking powder and place the dough in the middle. Place another sheet of baking paper on top of the dough and using a glass bottle, spread the dough into a thin layer.
3. Using a cookie cutter, cut out oatcake circles, pressing firmly.
4. Bake for 20-25 minutes.