2 Tbs Chia Seeds
100g each sunflower, pepitas, linseeds.
pinch of Himalayan salt
1 tsp Cumin
½ tsp Turmeric
1 tsp Dried Powdered Garlic
½ tsp Oregano
Place all ingredients into a large bowl and add enough of the spring water until the mix is loosely swimming, you don't need to be too particular as the oven will eventually dry out the liquid.
Leave it covered on your bench over night for the chia seeds to swell and the seeds to soften/activate.
Scoop spoonful’s of the mixture onto a lined baking tray.
Place another sheet of baking paper on top and squish it down with your hands, gently pushing the mixture sideways to make flat.
Remove the top layer of baking paper gently and bake in a 100 degree oven til crisp, I take it out after 20 mins to cut in to segment while its still pliable, then back in the oven to crisp up.
Store in an airtight container and enjoy with avocado, pate or your favourite dip.
Being nut free the kids can take these to school also which is great I find.
Recipe from Wholefood Family