Carrot crispbread

Ingredients for 1 servings:

• 200 g carrot pulp
• 140 g cashew nuts, ground
• 200 g flaxseed (golden flaxseed), ground
• 60 ml sunflower oil
• 2 tsp, leveled sea salt (approx.)
• 1 tsp, heaped spice mix (Pumpkin-Pie Spice)*

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Crispbread made from carrot pulp, vegan as it is dairy- and egg-free, gluten-free as it is flour-free

Knead all ingredients into a smooth dough (it’s best to mix first with a wooden spoon and then knead by hand). Season to taste if necessary. Roll out the dough between baking paper and a piece of cling film to the size of a baking tray. Peel back the cling film and place the rolled out dough, along with the baking paper, onto the baking tray. Bake the carrot crispbread at 160°C (top and bottom heat) for approx. 40-45 minutes. While the crispbread is still warm, cut into pieces of any size (e.g., 4×4 cm squares) and allow to cool completely on a wire rack. Then store in a tightly sealed tin to prevent it from becoming soft. * Recipe from the CK database: http://www.chefkoch.de/rezepte/1838631298029975/Pumpkin-Pie-Spice-selbst-gemacht.html Note: Pomace is the residue left over from pressing juice. Carrot pomace is used here.