Recipe by Rowena Jayne of RowenaJane.com.
- ½ cup flaxseed meal
- ¼ cup pepita seeds
- ¼ cup hemp seeds
- 1 cup chopped kale leaves
- 1 tablespoon BrainON® or E3AFA® powder
- 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
Pre-heat oven to 180°C
Blend all ingredients together in a Thermomix or high speed blender until it forms a batter, adding more water if needed.
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.
Score large squares (to use as sandwich toasts). Cook in fan forced oven/dehydrator for 40 minutes or until golden.
Turn off oven, but leave for 1-2 hours in the oven until crunchy. Separate the squares and store in a large container.
Serve with dips and salads or tree nut cheese.