Serves 4 – 6. GF
1/4 cup flax seeds
¼ cup pumpkin seeds
½ cup chia seeds
1 tsp fennel seeds
1 tsp nigella seeds
1 tbsp nutritional yeast
1 tsp black pepper
1 cup water
1 tbsp coconut oil, melted
Place all the dry ingredients in a bowl and mix well.
Add the water and allow to thicken for 30 minutes.
Preheat the oven to 180 degrees Celsius.
Place a lightly oiled sheet of greaseproof paper on a baking tray and thinly spread out the seed mixture.
Place in the oven for 30 minutes or until dried. Let cool and break into rough shapes.
Keep in an air tight container.
Serve with Sweet Potato and Red Lentil Soup.