3/4 cup + 1tbs (120gr) sunflower seeds
3/4 cup (120gr) flax seeds
1/3 cup (60gr) chia seeds
1/3 cup (55gr) pumpkin seeds
1/3 cup (55gr) sesame seeds
1 cup + 1tbs (70gr) cornflour OR tapioca OR 6tbs (90gr) chickpea flour or a combination of any of these flours
2tsp sugar OR brown sugar
3/4tsp black pepper
1.5 cups (375ml) boiling water
1/4 cup (60ml) olive oil
2tbs tahini (=sesame paste)
Mix all dry ingredients in a bowl.
Mix all wet ingredients in a bowl.
Add wet mix to dry mix. Mix well. Let it sit for 10 minutes.
Spread half of the mix in a 9×13 cookie sheet, or all of it on a large cookie sheet.
Bake 40-45 minutes at 350F.
Cool. Break to crackers size pieces. (bake the other half if using a small cookie sheet)
Notes: Easy to make. Can make half the recipe.
Red Lentil Soup
How to make RLS:
Red lentils in a bag
Dice a medium onion and saute (in a large pot) in vegetable oil.
Add 1-2 cups red lentils. (Wash the lentils several times in water before adding to the soup)
Add water and broth (I use home made vegetable broth, but any clear broth is good). How much liquid? enough to cover the lentil plus 1.5 cups. (Add as much broth as you have and than add the water).
Add spices: Salt, Pepper, Cumin, Paprika (I use both sweet and hot), Turmeric (just a pinch).
Simmer on medium heat 30-40 minutes. Whisk for 30-60 second to mash the lentils.
While the soup is cooking – chop 1-2 carrots and 1-2 celery stalks in a food processor. Be careful not to process the veggies too much – you want them smaller than peas but larger than corn meal.
When the soup is done (the lentils are are soft) – add the processed veggies and turn off the heat.
Serve the soup topped with toasted pumpkin seeds and squeezed fresh lime juice.