carrot and cumin crispbreads
Preparation time 15 minutes, Cooking time 30 minutes
50 g (2 oz) sunflower seeds
50 g (2 oz) pumpkin seeds
50 g (2 oz) sesame seeds
100 g (3½ oz) whole almonds, toasted
1½ tablespoons cumin seeds
2 carrots, peeled and grated
3 tablespoons pesto
1 tablespoon olive oil, plus extra for greasing
2–3 tablespoons cold water
Place the sunflower, pumpkin and sesame seeds, almonds and 1 tablespoon of the cumin seeds in a blender or food processor and pulse until broken down. Add the grated carrots, pesto, oil and measurement water and process until a thick paste forms.
Spread the crispbread mixture over a greased baking sheet to about 5 mm (¼ inch) thick, then score into 20 rectangles and sprinkle over the remaining cumin seeds. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 25 minutes until golden and firm.
Cut through the score lines to separate the crispbreads, then turn over and bake for a further 5–6 minutes until crisp and golden. Transfer to a wire rack and leave to cool. Store in an airtight container and eat within 4–5 days.
For carrot & cumin soup, dry-fry 2 teaspoons cumin seeds in a pan, then add 1 tablespoon olive oil, 600 g (1¼ lb) peeled and chopped carrots, 125 g (4 oz) red lentils and 1 litre (1¾ pints) gluten-free vegetable stock and bring to the boil.
Reduce the heat and simmer for 15–18 minutes until the carrots are tender and the lentils are swollen and soft. Using a hand-held blender, blend the soup until smooth. Ladle into 4 bowls and serve sprinkled with 2 tablespoons toasted pumpkin seeds and 1 tablespoon chopped parsley. Calories per serving 251
|carrot and cumin crispbreads|