Carrot-horseradish dip with crackers

The dip uses carrots and horseradish. The mustard oils contained in horseradish are nutritionally valuable; therefore the horseradish is intentionally used generously in this recipe.

For the crackers, both whole and ground flaxseeds are used to achieve optimal binding and a crisp texture.

Peel the carrots and finely grate them together with the horseradish using a coarse grater (Bircher grater). Cut the fresh pears and dried pears into small cubes. Place all ingredients in a bowl and mix well.

Cover the dip and refrigerate until serving.

Grind the larger portion of flaxseeds (the amount intended for the ground portion) finely in a Thermomix or a similar appliance. Roughly chop the peppers, onions, garlic and dried tomatoes. Briefly blend all ingredients together until a smooth, spreadable mixture forms.

Fill the mixture into a square frame (30.5×30.5 cm, 2.5 mm height) lined with plastic wrap. Spread evenly and press down lightly.

Carefully remove the frame. Using the plastic wrap, transfer the sheet onto a perforated baking mat. Remove the plastic wrap.

Bake at 150°C for approx. 40 minutes.

Then leave to dry overnight at approx. 60°C until the crackers are completely crisp.