Preheat the oven to 180°C. In a food processor, coarsely chop the almonds. Add the 4 seed mix and pulse to combine. Add the grated carrot, tomato paste, water and olive oil. Process until it forms a sticky dough.

Spread the dough on a baking sheet. Place another baking sheet on top, then using a rolling pin, roll it out thinly ( 4-5 mm ). Remove the top paper and carefully transfer the whole thing to a baking tray. Score into rectangles and scatter over the cumin seeds and salt. Bake for 15 minutes, or until golden and firm.

Take it out of the oven and cut into biscuits, separate them. Turn over each biscuits and bake for a further 10-15 minutes to crisp up. Cool on a wire rack.

Serve with dip or cheese.