Carrot and pumpkin seed savoury biscuits

Ingredients

100g whole almonds, toasted
1 tbsp cumin seeds
50g sunflower seeds
50g sesame seeds
50g pumpkin seeds
50g linseed
4 carrots, approx 250g peeled and grated
1 tbsp olive oil
3 eggs|
Salt and freshly ground pepper – to taste

Topping
1 tbsp cumin seeds

Method

• Preheat the oven to 200°C.
• Place the toasted almonds in the food processor and pulse so that they are coarsely chopped. Or chop by hand .
• Mix the cumin seeds, sunflower seeds, sesame seeds, pumpkin seeds, linseed and almonds.
• Stir in the grated carrot, oil and eggs.
• Season to taste.
• Line a baking tray 20 x 30 cm with parchment paper.
• Spread the mixture over the baking parchment so that it is ½ cm thick.
• Score into rectangles, but do not cut.
• Scatter over the extra tablespoon of cumin seeds.
• Bake for 15 minutes or until golden and firm.
• Cut into biscuits, turn them over and then bake for a further 5 minutes to crisp up.
• Cool on a wire rack.

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