23/04/2021

Carrot, Turmeric & Black Pepper Crackers

Name: Carrot, Turmeric & Black Pepper Crackers
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Ingredients: 150 g carrots, cooked until soft; 125 g plain white flour (plus extra for rolling out the dough); 50 g gram (chickpea flour); 1-1½ tsp ground turmeric (OR 1-1½ tbsp grated fresh turmeric); ½ tsp salt; ½ tsp freshly ground black pepper (plus extra for sprinkling (optional)); 30 ml coconut oil, melted (or other oil e.g. olive oil)

Carrot, Turmeric & Black Pepper Crackers have a mildly spicy warmth combined with a little sweetness from carrots.

Satisfying crunchy, I think you’ll love them with cheese, dips and spreads, soups, or just enjoy as a snack.

The crackers can be made with either ground turmeric or fresh turmeric root and will keep for at least two weeks.

Jump to Recipe

If you’ve seen or made my Beetroot Crackers with Nigella Seeds, you’ll note similarities with this recipe.

The beetroot crackers were something of an experiment, using vegetables to flavour and colour homemade crackers.

But I was so pleased with how they turned out, I knew I wanted to create more combinations of veg and spice.

So, here’s the next incarnation: Carrot, Turmeric & Black Pepper Crackers.

CARROT, TURMERIC & BLACK PEPPER CRACKERS

After seeing how cooked beetroot gives crackers such a beautiful colour, I thought carrot would too. Also like beetroot, carrots have sweetish qualities which can balance pungent spices.

To prep carrots for these crackers, just cook them until soft. I recommend slicing thinly then steaming or microwaving. You can then blend them with a splash of water, making the puree as smooth or as chunky as you like.

To enhance the golden colour that I hoped the carrots would contribute, and because I like its earthy flavour, I chose turmeric as a spice for these crackers.

If you can get hold of fresh turmeric root, then I highly recommend it. I was gifted some by the folks at Moorland Veg Box who sometimes have it as an add-on, and loved its flavour.

But these crackers are still great with ground turmeric, which I used for those pictured in this post.

Because of the ground version’s more concentrated flavour, one teaspoon is roughly the equivalent to one tablespoon of the grated fresh root.

Black pepper is a classic partner to turmeric, and I include it, freshly ground, in these crackers.

While lots of unproven health claims are made for this combination, I’m only interested in the flavour.

I think the heat of black pepper goes wonderfully well with turmeric’s earthiness, giving the crackers mild spice and warmth.

The other ingredients you’ll need for Carrot, Turmeric & Black Pepper Crackers are flour and a little oil. For both of these, you can use any you like.

I’ve used a mixture of plain white flour and gram or chickpea flour. Gram flour suggested itself as, widely used in Indian cookery, I thought it would go with the spices I’d chosen. It also helps with the golden colour I was looking for.

I didn’t use all gram flour though, as I didn’t want its distinctive flavour to dominate.

For the oil, I used melted coconut oil. I love its flavour and it works well with spices.

EASY METHOD

The simple method for all my crackers is based on the one I developed for Easy Homemade Crackers. Once you’ve done it a couple of times, you’ll find it incredibly quick and easy.

While your oven’s preheating, cut out pieces of baking paper to fit the bottom of two baking trays which are each approximately 32 x 22 centimetres.

To make the dough, you first stir together the flours, turmeric, salt, black pepper, melted coconut oil and the carrot puree.

Depending on what type of flour you’re using, you made need to add a little extra water. But try not to make the dough too sticky.

After giving the dough a couple of folds and turns it should form into a nice ball.

The recipe makes two trays of crackers, and it’s best to work with one half of the dough at a time.

ROLLING & CUTTING OUT

Roll the first half directly onto the baking paper which you’ve dusted with a little flour. Try to get it roughly the same size and shape of the paper. This will ensure you roll the dough to the correct thinness.

To get neat edges, I trim off the excess with a pizza wheel. Add the dough scraps to the dough half you’ve set aside.

I’m not very good at cutting in a straight line, so use a ruler to cut the dough into square crackers.

You can make the crackers whatever size you like. I make mine into roughly 4×4 centimetre squares.

If you don’t want the crackers to bubble up too much while they bake, prick each one a few times with a fork.

BAKING THE CRACKERS

When you’re ready to bake the crackers, just lift or slide the paper onto a baking tray and then into the oven.

While they’re cooking, repeat the process with the remaining dough to make a second tray of crackers.

I find that crackers which have vegetables added take a little longer to completely cook through and dry out than those without veg. But they should be done in around twenty-five minutes.

Here’s a few tips to make sure you get the best crunchy crackers.

Ovens vary, so keep an eye on the crackers. Turn the temperature down if the tops are browning too quickly.
Crackers at the outer edges of the tray tend to cook quicker. Remove these, then put the rest back in the oven to finish off.
Turning the crackers over part way through helps to ensure they’re cooked and crunchy all the way through.

As the crackers are done, transfer them to a wire rack and leave until completely cold.

STORING & SERVING

With all my homemade crackers, I’ve found that, so long as they’re completely cold before storing, they’ll stay fresh and crunchy for at least two weeks.

Keep them in a tin or airtight jar away from too much light and heat.

I think the mild, spicy warmth of Carrot, Turmeric & Black Pepper Crackers goes well with all sorts of dips and spreads, as well as good old cheese and biscuits.

Try them with aubergine Baba Ganoush, Roasted Beetroot Hummus, Labneh, or a simple mix of yogurt, garlic, mint and cucumber.

The crackers would also be great as a crunchy accompaniment to spicy soups.

Or simply enjoy as a tasty snack or nibble all on their own.

**Have you made Carrot, Turmeric & Black Pepper Crackers?**