There are so many choices in the biscuit aisle of the supermarket, but have you ever read the ingredients on the packets? I find it quite scary how the manufacturers are allowed to create so many ‘non-foods’. What do you think?
You can go to a health food store or you can make your own for a fraction of the cost. You will need to start this recipe the day before.
- 160g brown linseeds
- 80g mixed seeds, such as pumpkin, sunflower, sesame
- 1/2 teaspoon sea salt
- 1 teaspoon favourite spice (cumin or fennel seeds, smoked paprika, cayene pepper) – I love the fennel seed
- Place the linseeds in a bowl and cover with 2cm of water above the linseeds. Leave to soak overnight.
- Place the other seeds in a separate bowl and cover wth water. Leave to soak overnight.
- Next morning, drain and rinse mixed seeds and add them to undrained, jelly-like linseeds. Add salt and spice and stir well.
- Preheat oven 50C, or as low as it will go.
- Spread the mixture very thinly on a couple of baking trays lined with baking paper and bake for roughly 6 hours (great for a lazy day at home), turning halfway through the drying process and removing the baking paper.
- Remove from oven and cool on the trays.
- Break into pieces and serve with your favourite dips.
- Can be stored in airtight container for up to 2 weeks.