Carrot, almond and flax crackers with avo and tahini dip

The recipe for these carrot, almond and flax crackers is adapted from Hemsley and Hemsley’s cookbook, The Art of Eating Well. I’ve made them many times with several variations and they’re an excellent, wholesome way to use your leftover carrot pulp. Store in an airtight jar on the counter for up to a week (they never last that long in my home, though!) Recipe and styling by Claire Ferrandi Photograph by Dylan Swart Imka WebbImka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. More From FHE:5 Things everyone needs to know about avocadosYuppiechef opens brick-and-mortar storesCHEF HUGO UYS’ 5 BEST [OF NEW YORK] – February 2019F&HE Cambodia/Singapore Foodie Trip Itinerary15 Christmas roasts you must make this festive seasonIt’s time for the annual Consol Red Hot Sale20 lemon recipes you have to make this year!Everything you need to know about flour