Carrot Cumin crackers






Protein-packed, full of fiber omega-3 Calcium Phosphorus Potassium


  • 2 tablespoons flax seeds
  • 12 tablespoons/ 180ml water 
  • 3 cups/300g gluten-free oats/or normal oats 
  • 1 tablespoon cumin seeds
  • 1/2 teaspoon chilly flakes
  • 1/2 teaspoon paprika
  • 1 teaspoon sea salt
  • 3 tablespoons coconut oil (melted)
  • 1 medium carrot (grated)


  1. In a small bowl, combine the flax seeds with 6 tablespoons of water/90ml .Set aside to gel, about 15 minutes.
  2. Meanwhile in a food processor, pulse the oats until they resemble a rough flour.
  3. Add the spices and salt; pulse to incorporate.
  4. Transfer the oats mixture to a larger bowl.
  5. Add the melted coconut oil, flax seed gel, and remaining 6 tablespoons of water.
  6. Add the  grated carrots and finish mixing
  7. Preheat the oven 180 C .
  8. Divide the dough in half and place one half on a large sheep of baking paper and place another sheet of baking paper on top and use a rolling pin to roll out the dough until very thin.
  9. Remove the top paper and cut the dough into cracker sizers according to how you would like them to be. Either round or rectangular. ( I Like rectangular )
  10. Slide the dough on the paper onto the baking tray in the oven
  11. Bake the crackers until golden brown about 25 minutes keep an eye on them so they do not burn.
  12. Repeat this with the other remaining dough 
  13. You should be able to  make about 30 crackers.
  14. Serve with hummus, Avocado dip or just some lovely cheese