- 150g Sunflower seeds (soaked over night in water)
- 90g Sundried Tomatoes not in oil (soaked over night in water)
- 50g Ground Flaxseeds - (or grind your own linseed)
- 1 tbsp mixed herbs (oregano and basil work well)
Rinse the seeds and tomatoes from their soaking water and drain. Add these to a food processor with the herbs and flaxseeds. Pulse until it all appears quite wet and still a little chunky.
Flatten on to a silicone sheet or baking paper on a baking sheet. Place cling film on top and roll until evenly 3-4mm thick. It should be really easy to roll. Remove cling film and dehydrate for 8-12 hours. Alternatively, bake in a normal oven at 120 degrees for 1 hour, flip over very carefully and bake for another 30-45 minutes until the mix has dried out and become crisp all the way through. If it is still a little "wet" in the middle, break in to pieces and return to the oven for another 15 minutes or so until they all crisp.
Store for up to 2 weeks in an airtight container.
Calories Per Serving 109