Ingredients
- —1 portion seed mix (sunflower & pumpkin seeds)
- —1 rye cracker (crumbled finely)
- —½ portion carrot, chopped into pieces
- —50 ml vegetable broth
- —1 tbsp finely chopped herbs (parsley, thyme, or whatever you have on hand)
- —Pepper and optionally a pinch of salt
Instructions
If you thought seeds were just for sprinkling over a salad, think again. Crispy on the outside, soft on the inside — made with sunflower and pumpkin seeds, a touch of carrot, and rye. Perfect for lunch or as a hearty snack on the go.
Soak the seeds in water overnight. Drain them well and let them dry slightly.
Cook the carrot pieces in the broth until tender.
Grind the cracker into flour and blend it with the seeds, carrot, and herbs into a firm mixture.
Season with pepper and salt.
Scoop small mounds onto baking paper, flatten them, and bake for 15–20 minutes at 150°C (fan 130°C).
Serve them warm or cold — with some raw veggies, or just as they are, for a savory bite on the go.
Serving Tip
Prefer a bit of spice? Add a pinch of chili powder. Or try swapping the carrot for parsnip — slightly sweeter, slightly softer.
Storage Tip
Let the cookies cool completely and store them in an airtight container. They stay fresh for 2–3 days outside the fridge, or up to 5 days in the fridge. A quick warm-up in the oven or air fryer will make them crispy again.