These crackers are a good alternative to bread, nice with hummus, guacamole or alongside a salad.
Makes Approximately 30 Crackers
400 g gluten free oats
150 g carrots
100 g red pepper
15 g pimento powder (sweet smoked paprika)
2 garlic cloves
4 tsp sea salt
Blend the the oats into flour with a Vitamix or a kitchen blender and transfer into a bowl.
Now blend the rest of the ingredients and mix together with the flour.
Rest the entire mix for 10 minutes.
Spread the mix onto a silicon mat or a tray lined with good grease proof paper. Spread thin, approximately 3 mm in height.
Score a line across the centre horizontally and then roughly every 4 cm vertically to create thin rectangles.
Dehydrate for 16 hours at 48°C or bake at 170°C for 22 minutes or until completely dry.
Turn the crackers over half way through cooking.