Carrot & Pumpkin Seed Savoury Biscuits
Click image to view larger size

Method

1) Preheat the oven to 200 C/ 400 F/ Gas mark 6.
2) Place the toasted almonds in the food processor and pulse so that they are coarsely chopped.
3) Mix the cumin seeds, sunflower seeds, sesame seeds, linseed and almonds.
4) Stir in the grated carrot, oil and eggs.
5) Season to taste.
6) Line a baking tray 20 x 30 cm with parchment paper.
7) Spread over the mixture so that it is ½ cm thick, score into rectangles and scatter over the cumin seeds.
8) Bake for 15 minutes or until golden and firm.
9) Cut into biscuits, turn them over and bake for a further 5 minutes to crisp up.
10) Cool on a wire rack.
UK measurements US measurements Print this recipe

cook: Tea

Carrot & Pumpkin Seed Savoury Biscuits

This is a perfect snack to enjoy at Succot. Free from everything but taste- wheat, dairy and also vegetarian. Enjoy with hummus or your favourite dip or just by itself.

Preparation Time: 20 minutes
Cooking Time: 20 minutes
Makes: 24

Will freeze

Ingredients:

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

Topping: 1 tablespoon cumin seeds
For more information about my cookery school, events for singles, Hen nights
please call Denise on 01923 836 456 or email denise@jewishcookery.com.

Website development: Red Sphere Media
© jewishcookery.com