Ingredients (35 pieces):

• 1 carrot
• 1 small beetroot
• 40 g sunflower seeds
• 40 g pumpkin seeds
• 70 g rolled oats
• 1 tbsp mustard
• 2 tbsp tomato puree
• 5 tbsp rapeseed oil
• Salt, pepper, a little chilli

Preparation:
Peel the carrot and beetroot, then finely grate. Finely grind the sunflower and pumpkin seeds with the rolled oats in a food processor. Mix all the ingredients together in a bowl and roll out thinly
between two sheets of baking paper.
Bake at 170 °C (top/bottom heat) for approx. 15-20 minutes. After half the time, cut the crackers into pieces and continue baking.

Tip:
The vegetable crackers are an excellent addition to cheese platters or a cold buffet.