Carrot Cumin Crackers

Adapted from Naturally Nourished by Sarah Britton

2 tbs. flax seeds
12 tbs. water, divided
2 3/4 cups (275 grams) rolled oats plus another ¼ cup for sprinkling
1 tbs. cumin seeds
1/2 tsp. crushed red pepper flakes
1/2 tsp. smoked paprika or ground chipotle
1 tsp. fine sea salt
3 tbs. coconut oil, melted
1 medium carrot, grated

Preheat the oven to 350°F. In a small bowl, combine the flax seeds with 6 tbs.s of the water. Set aside to gel, about 15 minutes. Meanwhile, in a food processor or blender, pulse 2¾ cups oats until they resemble a rough flour. Add the spices and salt and pulse to incorporate (or mix by hand in a big bowl).

Transfer the oat mixture to a large bowl. Add the melted coconut oil, flax seed gel, and the remaining 6 tbs.s of water; stir to combine. Add the shredded carrot and mix until everything is evenly distributed. Divide the dough in half and place one half on a large sheet of parchment paper and then set another sheet on top.

Using a rolling pin, roll out the dough into a very thin rectangle. Remove the top layer of parchment and sprinkle 2 tbs.s of the remaining rolled oats on top, replace the parchment, and roll to set the oats into the dough.

Remove the top piece of parchment paper and score the dough into the desired cracker shapes (squares, rectangles, triangles) using the tip of a sharp knife. Slide the dough and the parchment paper onto a baking sheet and place it in the oven.

Bake the crackers until fragrant and golden brown, 25 to 30 minutes (or longer if needed). Repeat steps with the remaining dough.

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