INGREDIENTS
- ½ cup cricket flour
- ½ cup flaxseed, chopped
- ½ cup chia
- ½ cup sunflower seeds
- ½ cup pumpkin seeds
- 1 teaspoon salt
- 1 cup water
- 2 tablespoons olive oil
STEPS
- Preheat the oven to 180º C with heat up and down.
- Put all the seeds in a bowl together with the cricket flour.
- Add the oil, salt and water. Stir well and leave to stand for 15 minutes to allow the chia seeds to hydrate and absorb the water.
- Put half of the mixture in a blender and blend. Then mix with the uncrushed mixture. You will have a dough with bits of seeds in it.
- Put the mixture on a baking tray with parchment paper and spread it out well until it is about 2 mm thick. A good trick is to put another piece of parchment paper on top of the mixture and flatten it with a rolling pin or a bottle. Then remove the paper on top and that’s it.
- Cut the uncooked dough into squares or any other shape you like with a knife and bake in a hot oven for 35 minutes. You can turn them over at the end and bake for a few more minutes. Remove from the oven, wait for them to cool and enjoy.
