Category: | Snacks & Bread |
150 grams Sunflower seeds (soaked over night in water) |
90 grams Sundried Tomatoes not in oil (soaked over night in water) |
50 grams Flaxseeds – ground |
1 tbsp mixed herbs (oregano and basil work well) |
Rinse the seeds and tomatoes from their soaking water and drain. Add these to a food processor with the herbs and flaxseeds. Pulse until it all appears quite wet and still a little chunky.
Flatten on to a silicone sheet or baking paper on a baking sheet. Place cling film on top and roll until evenly 3-4mm thick. Remove cling film and dehydrate for 8-12 hours. Alternatively, bake in a normal oven at 120 degrees for 1 hour, flip over very carefully and bake for another 30-45 minutes until the mix has dried out and become crisp all the way through.
Snap in to pieces and store for a week in an airtight container.
gluten free
Per Serving
Kcal: | 109 kcal |
Sugar (g): | 33g |
Fat: | 7.9g |
Proteins: | 6.3g |
Located in Northampton we are open
Monday to Friday
9am to 5.30pm
Saturday 9am to 5pm