Ingredients

• 50g sesame seeds
• 50g sunflower seeds
• 25g chia seeds
• 20g onion skin powder – (made from leftover onion skins that have been dried and blended in the compact blender)
• 2 tbsp flax seeds
• 50g porridge oats
• 50g oat flour – blend your porridge oats in the Kenwood compact blender for 3 minutes until it’s a fine flour)
• 3/4 tsp sea salt
• 230ml cold water
• Splash of rapeseed oil

Tools

• MultiPro Compact+

Method

1. Preheat your oven to 150 degrees.
2. Combine all dry ingredients in a bowl and mix well. In a measuring cup, mix water and oil. Add to dry ingredients and mix until well combined. Let the batter rest for 20 minutes, so the chia seeds can absorb moisture.
3. Between two sheets of parchment paper, roll out the dough evenly and as thin as possible. Remove the top baking paper. With a knife, cut the dough into even squares. Transfer onto a baking sheet (with bottom parchment paper).
4. Place in preheated oven and bake for 30-35 minutes until golden brown and crisp.
5. Let cool for 5 minutes before breaking them up at pre-cut edges.