This healthy carrot crackers recipe (only 8 healthy ingredients) is a fantastic replacement for your morning bread. And it’s gluten free.
It’s my go-to homemade crackers for party too. And when you are hungry between 2 meals, it is a perfect snack too. It’s definitely one of my best easy on-the-go snack.
Did you say carrot crackers for lunch?
That being said, you can top it with a scrumptious hummus (beetroot or kale), pesto (Arugula or tomato) or avocado butter, rucola leaves and roasted pine nuts, It will do a delicious quick and easy lunch !
Furthermore, they’ll be perfect to accompany a lovely salad or soup.
In conclusion, these homemade carrot crackers are a staple at home, delicately sweet in taste and slightly soft thanks to the carrots. I think they will be a staple at your place too.
Can you use different ingredients?
I love this healthy carrot crackers recipe because it is totally versatile.
To enhance their salty taste, I use to swap the almond flour for buckwheat and rice flour and I use 100 gr. carrots and 100 gr. zucchini, it’s delish !! Sometimes, I will use spelt flour too (it is a low in gluten flour).
I like to use grated beetroot too or any leftover from my cold pressed juicer or from my homemade milk.
These crackers are a nice way to throw in whatever vegetable you have left in the fridge.
How do I shape my crackers ?
After rolling the dough into the size of a medium oven rectangle tray, avoiding whole and making sure the dough is entirely equal, I like to use a pizza cutter to precut slightly my crackers into medium square or rectangle shapes (bite size) to make it easier to break them after cooking. Then you bake them.
It is only after taking them out of the oven, when they’ve cooled down, that you can use scissors and follow the precut you have done to make your crackers.
Is it gluten free?
It’s as well a delicious healthy gluten free choice. I use almond flour or buckwheat and rice flour and they don’t contain any gluten.
But feel free to use whole rye or spelt flour.
How to store my homemade crackers?
Best is to store the carrot crackers in an airtight container for about 5 days – if it lasts more than that with the family around. If you leave them in a humid environment they will go very soft.
Top Tip about chia seeds and how thin they should be
I use chia seeds in this healthy carrot crackers recipe. Firstly chia seeds helps the dough to hold together. Secondly they are full of calcium!
Did you know that about 2 tablespoon of chia seeds would have more calcium than one glass of milk?
Additionally it is a great source of protein, full of essential fatty acids and they add a nice crunch to this crackers recipe!
Finally, the thinner you make these healthy crackers the more crunchy they will be. But don’t make them too thin because they will break into small pieces (still very enjoyable as croutons in a salad). My actual recipe is perfect for 1 medium rectangle oven tray (5 mm thin).
Healthy carrot crackers and….
Surprisingly salty-sweet, softy & easy to cook !
If you make it
If you make the healthy carrot crackers, tag me on Instagram as @live.and.taste and use #liveandtaste hashtag.
Feel free to ask me any question or leave me a comment (reply) below the recipe, I will be thrilled to reply to you.
Healthy greetings from Laetitia
Healthy Carrot Crackers
INGREDIENTS
- 3-4 grated carrots (about 200 grams)*
- 1 cup ground almonds**
- ½ cup pumpkin seeds
- ½ cup sunflower seeds
- 2 tbsp chia seeds
- 3 tbsp olive oil
- 1 tbsp Tahini paste
- 1 tbsp Tamari or light Soy sauce
- Fresh ground black pepper to taste
INSTRUCTIONS
- Preheat oven to 190 °C.
- Wash the carrots and grate them (or use any leftover from your cold pressed juicer).
- Put all ingredients together in one medium sized bowl and mix it well with a wood spoon until you have a sticky mixture (I use my hands too to break slightly the grated carrots and make a sticky dough).
- Prepare a baking tray with parchment paper and place the dough on top. Press the dough with your hands to start flattening it.
- Place a second piece of baking paper on top of the dough. Use a rolling pin to roll it until it is evenly spread over the baking tray (approximately 3 to 5 mm thick). You should try to have the size of a medium rectangle oven tray.
- Precut slightly your crackers, using a knife or a pizza cutter.
- Reduce oven to 165 °C and put it in the oven. Bake it first for 20 minutes. Then turn the dough over (using another waxing paper to flip it over) and bake it for 10 to 15 minutes more. Watch them closely to avoid them burning.
- When they are golden brown, switch off the oven and let it open. Let the crackers cool down inside the oven to let them crisp a bit more.
- Take them out and break them into pieces. Enjoy it with a spread of your choice, a dip or plain.
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