CARROT KETO CRACKERS with Adaptogens + Gut Sweep

Infused with the warmth of chai spices and the grounding power of roots and seeds, this festive sheet-pan snack is deliciously addictive. Each batch is boosted with adaptogenic, gut loving allies—Vanilla Chai Protein, Chaga, Belly Love, Dirty Rose Chai, and Gut Sweep—creating a nourishing treat that’s both chewy and crisp. Studded with cranberries, figs, apricots, and dates, it carries the sweetness of the season in every bite.

Slow-baked at low heat, these crackers are a crunchy companion for fireside gatherings, cheese boards, cozy teas, or moments of nourishment on the go. Crafted to sustain, soothe, and delight, they’re a vibrant way to keep your spirit lifted and your body rooted throughout the winter tide.

RECIPE

Prep time: 30 minutes
Bake time: 2 hours
Yield: one sheet pan
Category: snacks
Recipe by: Silvia Bifaro

Ingredients:

Dry Ingredients: 

• 250g pumpkin seeds (slightly ground) 
• 250g sunflower seeds
• 150g mixed seeds (flax chia sesame) 
• 4-5 Tbsp psyllium husk 
• 2 Tbsp Vanilla Chai Protein powder 
• 1 Tbsp Chaga powder
• 1 Tbsp Belly Love powder
• 1 Tbsp Collagen Booster Dirty Rose Chai 
• 1 Tbsp Gut Sweep 
• 1 tsp cinnamon 
• ½ tsp ground ginger 
• ¼ tsp nutmeg 
• Pinch of salt 

Add-ins: 

• 1 carrot, finely grated 
• 3 ultra soft medjool dates 
• Handful dried cranberries,  
• Handful sultanas 
• 3-4 dried figs, finely chopped 
• 3-4 dried apricots, finely chopped 
• Handful toasted walnuts or pecans, roughly chopped 

Wet Ingredients: 

• 50-120 ml warm water, add little by little: you don’t want the mixture too wet or it won’t bake well.
• 2 Tbsp maple syrup or honey (optional) 

Instructions: 

1. Mix all dry ingredients and spices in a large bowl.
   
   
2. Add all the chopped dried fruits, nuts, and grated carrot.
   
   
3. Pour in warm water and stir well - the mixture will thicken as psyllium absorbs liquid.
   
   
4. Let mixture sit for 10-15 minutes to gel.
   
   
5. Spread thinly (3mm) on lined baking sheets using an offset spatula.
   
   
6. Score into cracker shapes with a knife.
   
   
7. Bake at 100°C for 90 minutes until dry and edges lift.
   
   
8. Flip and bake another 20-30 minutes until completely dry.
   
   
9. Cut and store in an airtight container for up to 2 weeks. Makes a great chewy and crunchy snack at the same time. It's great with cheeses, dips, or alone!