Beetroot crackers

This little recipe came about after needing some beetroot juice for another recipe (a Valentine’s Day focaccia, check it out on Instagram if you haven’t seen it yet). I peeled a bunch of raw beetroots, whizzed them in the Vitamix and then passed the lot through a tea towel to extract the juice. It felt a shame to bin the pulp so I started mixing it with other stuff and it was lovely. Don’t worry too much about the exact amount of beetroot, just get a bunch, chances it’ll be fine. 

I’ve just made some again today and I had more beetroots, so I increased the dry ingredients a bit and it still worked.

Ingredients:

• The pulp of one bunch of beetroots
• 3 tbsp. sunflower seeds
• 2 tbsp. sesame seeds
• 3 tbsp. oats
• 2 tbsp. ground flaxseeds
• ½ tsp. nigella seeds
• ½ tsp. salt
• 2 tbsp. water

Method:

Mix everything together really well and let it sit for 10min. This is to give the soluble fibre in the flaxseeds and oats some time react with the moisture and form a gel, which will bind the mixture together.

Place the dough in between two pieces of baking parchment and roll really thinly (3mm). If you find the dough doesn’t roll out well, you may want to add another tbsp. of water and leave the dough for another minute.

Score the dough, I like making diamonds because even in crackers form they are a girl’s best friend, right? Bake at 150 degrees for 35min, they should feel snappy. If they’re a bit limp, leave them some more. Once done, snap them into individual crackers and enjoy as you wish. They last for ages in an air-tight box.