Ingredients

• 2 oz. dry-roasted, unsalted almonds (about 1/2 cup)
• 3 oz. unsalted pumpkin seeds (about 1/2 cup), toasted
• 2 3/4 oz. dry-roasted, unsalted sunflower seed kernels (about 1/2 cup)
• 21 oz. carrots (about 5 large), cut into 1/2 inch thick slices
• 1 tsp. chopped fresh oregano
• 1/2 tsp. ground cumin
• 1/2 tsp. freshly ground black pepper
• 1/2 tsp. sea salt
• 2 large eggs
• 2 large egg whites

Instructions

1. Preheat over to 400 degrees
2. Pulse almonds in a food processor until very finely chopped.
3. Add pumpkin seeds and sunflower seeds and pulse 5 or 6 times or until coarsely chopped.
4. Transfer mixture into a large bowl
5. Place carrots in food processor and finely chop
6. Add carrots and remaining ingredients to the nut/seed mixture, stir to combine
7. Press mixture in a thin layer onto a rimmed backing sheet, lined with parchment paper
8. Bake at 400 for 25 minutes or until firm and golden.
9. Cool on a wire rack and then cut into 12 pieces