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Grain free Carrot and Chia Seed Crackers

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Enjoy a peaceful moment today with these Grain Free Carrot and Chia Crackers.

This grain free cracker recipe is quick and easy to make and they don’t require a dehydrator. Crisp on the outside and slightly soft in centre… so you won’t break a tooth either!

They’re a low carb, gluten free alternative to wheat or rice crackers and high in protein thanks to the chia seeds. Perfect picnic food for this glorious weather. Let me know what you think of this grain free cracker recipe in the comments below. I used the pulp from my morning carrot juice but feel free to use grated carrot if you prefer.

I love to smother them in my Minty Beetroot Avocado Dip. A naturally sweet, creamy dip alternative to hummus, and like all my recipes it’s Paleo friendly and free from dairy.

Makes about 15 small crackers

Ingredients

  • 1/2 a cup (80g) of chia seeds
  • 1/2 a cup (80g) of pumpkin seeds (40g blitzed and 40g whole)
  • 1 carrot (70g) grated or the pulp left over from your carrot juice
  • 1 teaspoon of paprika
  • 1 clove of fresh garlic (grated) or 1/2 – 3/4 of a teaspoon of garlic powder
  • 1/2 a teaspoon of onion powder or 1 tablespoon of chopped chives
  • 1 tablespoon of extra virgin olive oil
  • Pinch of salt and pepper

Method

Preheat the oven to 180C (fan assisted)

In a high speed blender like a Vitamix blitz the chia seeds and half the pumpkin seeds until they resemble a flour consistency.

Add the blitzed chia and pumpkin seeds to a bowl along with the whole pumpkin seeds, finely grated carrot or carrot pulp (I used left over carrot pulp), paprika, garlic, onion powder, olive oil and seasoning and bring the mix together to form a dough.

Place the cracker mix on a sheet of greaseproof paper. Place another sheet of greaseproof paper on top and roll into a rectangle about 4mm thick.

Remove the top sheet and gently score into bite sized square crackers about 3cm x 3 cm. Don’t cut all the way through.

Place the crackers on the greaseproof sheet on a baking tray in the oven. Bake in the oven for 15 minutes.

Remove from the oven, cut along the scored lines so you have individual crackers. Option to flip the crackers too. Place back in the oven for a further 5 minutes.

Once golden and crisp remove from the oven and allow to cool.

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