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VIDEO: HOW TO MAKE SEED SNAPS

These are the go to savoury snack to satiate an appetite in our house and one of the recipes I make time and time again from my book, Seasons to Share 

They’re simple, delicious and in the video below you’ll see the combination of ingredients draws nutrients from a variety of sources, but without too much fuss!

Full recipe below…Enjoy!

SEED SNAPS

GF : DF : SF : VEGAN

Makes 20-40 snaps depending on size

1 cup (140g) linseeds

1 ½ cups water

½ cup (90g) chia seeds

½ cup (70g) sunflower seeds

¼ cup (35g) sesame seeds

¼ cup (35g) pepitas

¼ teaspoon sea salt

2 tablespoons coconut oil, melted

Combine linseeds and water in a bowl and allow to gel for 30 minutes.

Place chia, sunflower, sesame seeds, pepitas and salt in a large bowl and mix.

Add linseed gel and coconut oil and mix again to ensure all seeds are even throughout the mix.

Spread onto a 30x40cm baking tray which is lined with greaseproof paper and set aside for 30 minutes so all the ingredients glue together.

Preheat oven to 160C.

Pop tray in oven and cook 30 minutes. Remove from oven, flip the entire seed snap over and place incisions in the snaps so they are easier to break apart later.

Place back in the oven and cook a further 40 minutes.

Remove from oven and allow to cool on tray.

Jacqueline Alwill

Jacqueline Alwill is a qualified, practicing nutritionist, personal trainer, whole foods cook and most importantly mother to Jet. She is committed to improving the health, wellbeing and happiness of all individuals.

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