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.