Recipe by Rowena Jayne of @rowenajayne
Ingredients
- ½ cup flaxseed meal
- ¼ cup pepita seeds
- ¼ cup hemp seeds
- 1 cup chopped kale leaves
- 1 tablespoon BrainON® or E3AFA®
- ½ tsp garlic powder
- 1 tablespoon nutritional yeast
- 1 teaspoon sea salt
- 1 tablespoon olive oil
- 1-2 cups of water
- Pinch of aluminum free baking powder
Step 1
Pre-heat oven to 180°C
Step 2
Blend all ingredients together in a Thermomix or high speed blender until it forms a batter, adding more water if needed.
Step 3
Place a sheet of baking paper on a large oven baking tray and lightly brush with coconut oil. Using an offset spatula, spread the batter evenly on the tray.
Step 4
Score large squares (to use as sandwich toasts). Cook in fan forced oven/dehydrator for 40 minutes or until golden.
Step 5
Turn off oven, but leave for 1-2 hours in the oven until crunchy. Separate the squares and store in a large container.
Step 6
Serve with dips and salads or tree nut cheese.
