ROASTED CARROT DIP WITH CRUNCHY SEED AND APPLE CRACKERS

ROASTED CARROT DIP WITH CRUNCHY SEED AND APPLE CRACKERS

This whole dish was a delightfully tasty experiment,

and I have leftovers in the fridge for low carb snacking.

Carrot Dip Ingredients

6 carrots pealed and chopped

1 tablespoon organic coconut oil

Juice of half a lemon

1 tablespoon of tahini

Mixed spice and other seasoning to taste

Directions

Roast carrots until they are turning slightly golden - blitz in a food processor or blender with a tablespoon of tahini, 1/2 a teaspoon of mixed spice - I also added some herb salt and half a squeeze of lemon - but just taste it and add whatever you like!

Cracker Ingredients

1 cup flax seeds

1 cup sunflower seeds

juice of half a lemon

1 green apple - cored and diced

Salt and pepper to taste

Directions

Blitz in a food processor or blender, I made my mixture quite smooth - almost a paste, once you have the right consistency (kind of like a dry cake mix) spread it out on grease proof paper and bake in the oven or follow your dehydrator instructions. I used my dehydrator - but they would work perfectly well in an oven, just keep the temp low - like 60 degrees C and keep a very close eye on them - you want crunchy but not burned crackers!