Ingredients
150g sunflower seeds
40g pumpkin seeds
40g sesame seeds
40g flaxseed
40g chia seeds
Celtic salt & Cayenne pepper
herbs (optional)
80g/4 x finely chopped dates
80ml filtered water
70ml pure maple syrup
Method
1) Pre-heat the oven to 170℃
2) Line two large baking trays with baking parchment.
3) Mix all seeds and dates in a bowl, making sure your sticky dates distribute evenly through the mixture, spreading their sweetness.
4) Add salt and pepper to taste.
5) Stir in the water and maple syrup.
6) Leave to stand for 45 minutes.
7) Time up! Split the mixture roughly between your two trays.
8) Place a new sheet of baking parchment over the top and press down with your hands, spreading out to the edges and making even. Repeat on the second tray using the same piece of parchment.
9) My preference is leaving wiggly edges, but straighten up if your prefer.
10) Bake approximately 30 minutes or until crunchy.
11) Once cooled break up into random shapes and sizes.
12) Store in an air tight tin, they will keep for a good 2-weeks (probably longer, but mine have never lasted long enough for me to prove this).
