1 c sunflower seeds
¾ c pepitas
½ c chia seeds
¼ c linseed
1 tsp salt
1 ½ c water
Himalayan pink salt
Pre heat oven to 170°C.
Mix all ingredients except for the Himalayan pink salt together.
Leave to stand for 15 minutes, for the seeds to soak up the water.
Stir well and split the mixture over 2 lined baking sheets and spread thinly.
Sprinkle with Himalayan pink salt.
The ideal thickness is 3-4 mm.
Bake for 30 minutes, the remove from the oven and cut into desired size.
Return the oven and bake for a further 30 minutes.
Recipe from Andrea Reid-Wilson.