1 cup finely grated beetroot
½ cup sunflower seeds
¾ cup gluten free flour
1 tsp sea salt
½ cup ground almonds
2 Tbsp linseed
1 tsp cumin
2 Tbsp water
1 tsp lemon juice
2 Tbsp olive oil
Preheat oven to 180 degrees
In a food processor blend the sunflower seeds until they are a fine crumb, add the gluten free flour, salt, ground almonds and cumin and pulse to combine
Put the dry ingredients into a bowl and mix in the linseed
Wash, peel and finely grate the beetroot. Mix in the lemon juice
Add the beetroot to the dry ingredients and then add the olive oil and the water. Mix until the dough comes together it should hold together nicely but not be overly sticky
Cut the dough in half and roll half out at a time
Roll the dough out between two sheets of baking paper until about 3mm thick
Cut the dough into squares, as big or little as you like
Transfer using a palette knife to a flat baking tray with baking paper on it. Leave ½ cm between each cracker
Bake in the oven for 15-20 minutes. The crackers will go light pink in colour and will crisp up once they cool. Store in an airtight container once cooled completely
These crackers are delicious with the basil dip!
