seeded crackers & beetroot dip

ingredients:

• ¾ Cup Flax Seeds – Ground

• 1 Cup Ground Almonds

• ½ Cup Water

• 1 Lemon

• ½ Cup of Pecan (or nut of your choice) – soaked overnight

• 1/3 Cup Sesame Seeds

• 2 Tbsp Tamari

• 1 Tsp Cumin

directions:

1. Soak the pecans in a bowl of filtered water overnight

2. Preheat the over to 150’C

3. In a large mixing bowl mix the ground flax seeds, almonds, tamari, cumin, sesame seeds, water and squeeze in the lemon

4. Drain the soaking nuts and transfer to a blender and blitz until they reach a crumbly texture

5. Add the nut mixture to the mixing bowl and combine well, using your hands to squeeze the dough together

6. Roll out the dough onto baking powder, placing another piece of baking paper over the dough to stop the rolling pin from sticking

7. Remove the top layer of baking paper and place your rolled dough into the oven

8. Cook for 20-30 mins, until the edges start to golden

9. Remove from the oven and leave to cool and crisp

10. Once cooled roughly chop into rectangles

beetroot and walnut dip

ingredients:

• 4 cooked Beetroots – roughly chopped

• 50g Walnuts

• 2 Cloves of Garlic

• Small handful of Parsley

• Small handful of Coriander

• 1 tsp Coconut Oil

• 2 Tsp Apple Cider Vinegar

• Pinch of Himalayan Pink Salt – To taste

directions:

1. Throw all the ingredients into the blender and blend until smooth

2. Transfer to a bowl and top with a few pumpkin seeds

3. Serve with your nutty seed crackers, add as a side to any meal or even make it the base to a yummy wrap!