I felt like making something savoury, but of course still vegetably! Inspired by Madeleine Shaw’s ‘Get the Glow’ book I adapted the ingredients to what I had and was very pleased with the results. I love the cumin flavour but it is so easy to substitute the vegetable or herbs and spices to make alternatives.
Here’s the recipe:
100 g grated parsnip
150 g rice flour
1 tbsp cumin
1 tsp ground black pepper
3 tbsp melted coconut oil
1 tsp Himalayan salt
Preheat the oven to 180°C and put a sheet of greaseproof paper on a baking tray.
Peel and grate the parsnip in to a bowl and leave to the side.
Melt the coconut oil and whisk together with the eggs until well combined and light in colour. (Make sure the coconut oil has cooled down before combining it with the eggs).
In a separate bowl combine the grated parsnip, flour, pepper and cumin.
Pour the whisked eggs and coconut oil into the dry mixture and combine. You may need to add a drop of water to ensure it forms a dough like ball.
Sprinkle a little rice flour on the work top, take half of the mixture at a time and roll it out thinly. Use a knife to cut out the crackers, I made long rectangular ones, but it’s up to you how you want them!
Pop them on the baking sheet and sprinkle with the Himalayan salt.
Bake for 7-8 minutes, then turn them over and bake for another 7-8 minutes.
I served the crackers with a little apple, plum and cumin chutney and a cheeky slice of avocado, they were DELICIOUS! I should have taken photos of them with the chutney and avocado but we got carried away eating them!
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