Prep + cook time: 20 minutes. Serves 8.



1 can chickpeas, drained and rinsed

2 medium roasted beetroots

1 1/2 cloves of garlic

1/ 3 cup cacao powder

Juice of 1 lemon

2 tbsp tahini

2-3 tbsp extra virgin olive oil

Pinch of salt

1/2 tsp ground cumin



Place all ingredients in a high-speed blender or

food processor and pulse until an even, almost

smooth consistency is formed.



Prep + cook time: 160 minutes. S serves 12.



1 cup flax seeds

2 cups pulsed almonds (not ground)

1 cup chia seeds

2 tbsp hemp seeds

ó cup sesame seeds

Spices of your choice (our favourites: garlic

and herb, Moroccan, paprika, za’atar seasoning

blend, sea salt)

1 cup of water



Preheat oven to 160°C, fan-forced if possible. Mix all ingredients in a large bowl. Leave to soak for 30 minutes.

Line a baking tray with non-stick paper. Pour mixture onto tray and press down to ensure mixture is compact. If your hands are sticking to the mixture, place another piece of non-stick paper over the top and press down with a spatula or equivalent to get an even finish.

Sprinkle desired herbs on top and place in the oven for 40-55 minutes. Crackers are ready when slightly golden. Remove from oven and allow to cool before breaking into pieces.



A Conscious Collection