INGREDIENTS

• 100 g blanched almonds
• 100 g cashew nuts
• 50 g shelled pistachios
• 30 g pumpkin seeds
• 1 carrot
• 100 ml almond milk
• 2 tbsp ground flaxseed
• 1 tbsp white sesame seeds
• 1 tbsp black sesame seeds
• 1 tsp baharat
• Salt

Preparation

1. Pre-heat the oven to 150°C top/bottom heat. Place the ZWILLING ENFINIGY Food Processor on the ZWILLING ENFINIGY High Performance Stand Mixer Pro and insert the chopping blade. Chop almonds and cashews with the Pulse function several times to a moderately fine consistency. Add the pistachios and pumpkin seeds and roughly chop everything again with the Pulse function. Remove the chopping blade.
2. Peel and halve the carrot. Insert the connector and the fine grater with the grating blades facing up. Finely grate the carrot on speed 1, using the pusher to push the pieces towards the blade. Remove the slicing disk with the connector and insert the dough hook.
3. Add almond milk, flaxseed, both kinds of sesame seeds, baharat and 1 level tsp salt. Knead the ingredients on speed 1 to a smooth mixture.
4. Line a baking tray with baking paper and spread the mixture on it in a 3-4 mm thin layer to form a rectangle (see tip). Pre-cut the raw mixture with a large sharp knife into squares of about 4 cm.
5. Bake the mixture in a hot oven on the middle rack for about 30 minutes, until the edges turn brown. Open the oven door from time to time to allow the moisture to escape. Remove the tray from the oven, let the crackers cool completely and break them into squares.