The recipe for
Recipe and styling by Claire Ferrandi
Photograph by Dylan Swart
Carrot, almond and flax crackers with avo and tahini dip
- 100g ground almonds
- 60g carrot pulp
- 45g flaxseeds
- 45g sunflower seeds
- 1 garlic clove, peeled and minced
- 5ml (1 tsp) fennel seeds
- 2,5ml (½ tsp) fine salt
- a good grind of black pepper
- 10ml (2 tsp) olive oil
AVO AND TAHINI DIP
- flesh of 1 avocado
- 60ml (4 tbsp) milk
- juice of 1 lemon
- 2 pinches dried chilli flakes
- 60ml (4 tbsp) tahini paste
- 1 spring onion, finely chopped
- salt and freshly ground black pepper, to taste
For the carrot crackers, preheat the oven to 180°C. Grease and line a large baking sheet with baking paper. Add all of the cracker ingredients to a large bowl and, using your hands, bring the mixture together. At first, it will seem very dry – if you work it a bit more, it will start to become moist, which is what you want. Stop mixing once the mixture is a dough, but not sticky.
Shape the dough into a ball and place on the prepared baking sheet. Place a piece of baking paper over the dough and roll it out with a rolling pin to a thickness of 0,3cm. Try to roll the mixture out into a neat rectangle, but a perfect rectangle isn’t essential – your crackers may merely look a little more rustic.
Using the back of a knife, carefully mark the dough into approximately 7cm x 3cm rectangles – I like them like this, but make smaller squares, if desired, depending on the size you’d prefer your crackers. You’ll use these marked guides to snap the crackers apart once you’ve baked them.
Bake in the preheated oven, about 12 – 15 minutes, keeping a close eye, as they can burn easily. Remove the baking sheet from the oven and snap off any crackers that have turned golden. Return any that need a little more baking to the oven.
Cool the crackers, 20 minutes, before snapping apart.
While the crackers cool, make your dip by blitzing all of the dip ingredients in a blender until smooth. Serve within 2 hours of making, with the crackers for dipping.