VEGETABLE CRACKER RECIPE RECIPES

Steps:

• Combine all ingredients except for the sesame seeds, chia seeds and water in a large bowl. Allow to sit for 5 minutes for the flour to absorb some of the liquid for the carrot pulp. Add a splash of the water and mix well. If the mixture is capable of forming balls and doesn’t fall apart, no more water is needed. If not, do continue to slowly add water until this consistency is achieved. Preheat your oven to 350°F. Let sit for 15 minutes. Place dough on a piece of parchment paper with another sheet covering the dough so you can roll it out until it is about 1/8 inch.  Top with chia and sesame seeds and use the parchment to push the seeds into the dough, Using a pizza cutter, cut the dough into cracker squares.  Transfer the squares (still on the parchment) to a baking sheet and bake for about 40 minutes. Allow to cool before serving. 

Steps:

• Prepare the filling; In a large pan, fry the sliced onion in olive oil for 3-4 minutes, add the sliced pepper and continue frying for another couple of minutes before adding the sliced mushrooms.
• Stir and fry for 3 minutes, then add the red pepper flakes, wine, and baby spinach leaves. Cook over a medium heat, stirring, until the spinach has wilted and the liquid has reduced away.
• Take pan off heat and leave to cool, then add the basil strips and the cream cheese, season with salt and pepper.
• Lay 1 sheet of phyllo pastry onto a work surface and lightly brush with melted butter. Lay another sheet of phyllo on top and brush again with the butter. Do this with all sheets.
• Place the cooled filling along the centre of the phyllo and bring each long side over to form a roll. Tuck ends in and turn the roll over, so the seam side goes underneath, place onto a baking sheet. Brush the top with melted butter and sprinkle with sesame seeds.
• Place into a preheated oven, 400ºF and bake for 20 minutes, until pastry is brown and crispy.