• 80g golden flaxseeds
  • 1/2 tsp Himalayan sea salt
  • 1 tbsp cacao nibs
  • 130g carrot, peeled and roughly chopped


  1. Preheat oven to 170C and prepare a large baking tray.
  2. Mill flaxseeds with salt for and cacao nibs for in TM bowl (20 secs/speed 9) or high powered food processor.
  3. Add carrot and blitz until mixture resembles a rough dough – TM: chop 3 secs/speed 6, scrape down the sides of the bowl and repeat step 3.
  4. If it is too sticky add a little flaxseed flour and if it is too dry to stick together, add a tsp of cold water and mix together.
  5. Roll dough between two sheets of baking paper until as thin as you want your crackers to be.
  6. Score with a sharp knife then bake for 30-35 mins or until golden and crisp. (You might need to snap the outside ones away and put the middle ones back in if your oven doesn’t cook them evenly.)
  7. Store in an airtight container when cool.