Ingredients

For the seed crispbread:

• 50 g sunflower seeds
• 50 g buckwheat kernels
• 20 g chia seeds
• 20 g flaxseed
• 20 g hemp seeds (peeled)
• 20 g hemp seeds (unpeeled)
• 3 tablespoons flaxseed flour
• 1/4 l water
• Some grated Parmesan or nutritional yeast as a vegan option
• 1/2 teaspoon salt

For the dip:

• 3 large carrots
• 1 cup red lentils
• 1 tbsp vegan-carrot:PROTEIN
• 1 ML jamu:MAGIC
• 2 tablespoons olive oil
• Some parsley, hemp seeds, 1 teaspoon freshly grated ginger, a pinch of salt and chili to taste.

Here's how it's done:

1. For the seed crispbread, mix all the seeds with the linseed flour and salt, pour the water over it and stir everything into a dough.
2. Place the dough on a sheet of baking paper and roll it out very thinly between two sheets of baking paper.
3. Remove the top layer of baking paper and bake the crispbread in a preheated oven at 160 degrees for 45 minutes. When it is nice and dry in the middle, it is ready.
4. In the meantime, peel the carrots and steam them for 10 minutes.
5. Wash the lentils and steam them for 10 minutes until soft.
6. Mix soft carrots and lentils with vegan-carrot:PROTEIN, jamu:MAGIC and a dash of plant milk in a blender until creamy.
7. Spread the dip on a plate, add a pinch of salt, hemp seeds, freshly grated ginger, parsley and olive oil and the delicious, anti-inflammatory and protein-rich meal is ready.

The super crispy seed crispbread is completely gluten-free and super crispy and delicious, so you'll leave every packet of chips in the cupboard.