Preheat the oven to 200C/180 Fan/Gas 6.

Cut 2 pieces of baking paper to fit 2 shallow baking trays approximately 32 x 22 cm.

Roughly chop the cooked carrots and put into a food processor or blender with a splash of water.

Process until very finely chopped or completely pureed, depending on your preference.

Measure out 100ml of the mixture: top up with water if you don't have 100ml.

Put the flours, turmeric, salt, black pepper, melted coconut oil and the 100ml of carrot puree into a bowl.

Using a spatula, bring everything together into a soft dough. Add a little more water if needed, but don't make the dough too wet.

Put one of the pieces of baking paper on the work surface and dust with a little flour.

Cut the dough in half: put one half on the dusted baking paper and cover the other half with the upturned bowl to prevent it drying out.

Lightly dust a rolling pin and the dough, then roll it thinly so it fits the approximate shape of the paper.

Use a ruler and a pizza wheel or knife to cut off excess dough so that the edges are straight (add scraps to the dough half you reserved).

Cut the dough into squares or rectangles of your chosen size (be careful not to cut through the paper).

Slide the baking paper and crackers onto a baking tray.

Put the crackers in the preheated oven and bake until cooked through and crispy (18-25 minutes)

Tip 1: Crackers at the edges of the tray may cook more quickly, so remove them before they burn.

Tip 2: Turn the crackers over part way through to ensure they're dry and crisp throughout.

Tip 3: Turn the oven temperature down slightly if the crackers are browning too quickly.

While the crackers are baking, repeat the process with the remaining dough.

Transfer the crackers to a wire rack and leave until completely cold before storing in an airtight container.

Should keep fresh for at least 2 weeks.