Ingredients
| ½ cup sunflower seeds | |
| ¼ cup sesame seeds, white and black | |
| 2 teaspoons cumin seeds | |
| 1 tablespoon chia seeds | |
| 1 cup cooked quinoa | |
| 1 teaspoon sea salt | |
| 1 teaspoon garlic powder | |
| 2 tablespoons olive oil | |
| 2 teaspoons gluten-free soy sauce | |
| ¼ cup cornflour |
Instructions
| 1. | Preheat the oven to 180°C. |
| 2. | Soak the chia seeds in 1⁄4 cup water for 10 minutes. |
| 3. | Heat a frying pan and dry toast the sunflower, sesame and cumin seeds until fragrant. |
| 4. | Allow to cool, then grind in mortar and pestle or in a grinder to a coarse crumb. |
| 5. | Put the seed mix, chia seeds and their soaking water and the quinoa in a bowl with the salt, garlic powder, olive oil, soy sauce and cornflour. |
| 6. | Combine well then put between layers of baking paper, rolling out in a rough rectangle, approximately 2-3mm thick. |
| 7. | Remove the top layer of baking paper and use a sharp knife to score into squares. |
| 8. | Put onto a baking tray and cook for 18-20 minutes. |
| 9. | Allow to cool (they will crisp up as they cool) and keep in an airtight container. |
| 10. | Delicious as is or top with goat’s cheese and top with thinly sliced radishes. |
Recipe by Jacqui Cottrell from Kiwi Quinoa / Food Photography Tony Nyberg
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