| Cook Time | 30 minutes |
| Servings | serves |
Ingredients
- ½ cup Almonds 80G
- 1 cup Sunflower Seeds 150G
- ½ cup White Chia Seeds 90G
- ⅓ cup Rosemary chopped
- ½ teaspoon Sea Salt Flakes
- ½ teaspoon Black Pepper Cracked
- ½ cup Parmesan finely Grated
- ½ teaspoon Baking Powder
- 1 Egg
- 1 teaspoon Extra Virgin Olive Oil
- 1 tablespoon Water
Ingredients
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Instructions
- Preheat oven to 160°C (325°F). Place the almonds, sunflower seeds, chia, rosemary, salt and pepper in a food processor and process for 30 seconds or until the mixture resembles fine breadcrumbs.
- Place the mixture in a large bowl, add the parmesan, baking powder, egg, oil and water and stir well to combine.
- Divide the mixture in half and roll out each portion between 2 sheets of non-stick baking paper to 5mm thick. Place on 2 large oven trays, cut into 4cm squares and cook for 30 minutes or until crisp. Set aside to cool on the trays.
- Serve with labne and extra virgin olive oil.
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