They are a Ruth Pretty recipe, but in my usual manner (which is probably quite rude of me!) I have made some slight adjustments & an alternative version.
Firstly turn on the oven to 180 degrees C
Then put theses ingredients in to a bowl together:
1/2 c sunflower seeds,
1/4 c linseeds brown or golden
1/4 c sesame seeds white or black
2 tbsps chia seeds white or black
1 tsp sea salt & a good few grinds of black pepper.
Add 1 c of white rice flour, 1/2 c water & 1/3 c extra virgin olive oil
The last addition is either a tsp of garlic powder (which I didn't add) or my preference, a tsp of finely chopped rosemary & a tsp of black cumin seeds.
Mix altogether. I like to use my hands to knead it all so it holds together.
Then press it out on to a baking paper lined oven tray as thin as possible/reasonable.
You can either mark the dough into rectangles or just break it all up once cooked.
Bake for around 15- 20 minutes but keep an eye on things towards the end so that they don't over cook, but do go nice & golden.
Once cool, store in an airtight container.
Once mixed just let the dough sit for 10 minutes so that the psyllium can do it's work & soak up the liquid & hold everything together- then press out on to the baking paper lined tray.
The original version is at the front of the photo.
You can make them as simple or as interesting as you like. I added: white & black sesame seeds, sunflower seeds, pumpkin seeds, chia seeds, some dried onion weed, tiny Rosy garlic bulbs, coriander & black cumin from the garden, flax seeds, linseed, nettle seeds, yellow dock seeds, plantain seeds, sea salt & ground black pepper, water, olive oil, psyllium husks, buckwheat semolina & a little tapioca flour.
NZ flax seed- Harakeke, Phormium Tenax- ready at this time of the year.
.jpeg)
Katie X
No comments:
Post a Comment
Ooh you are so kind to leave a comment ♥