Thanks to Tom Hallas for this little gem.


1 cup of linseed, processed to meal or as well as possible

1 cup of sunflower seeds, processed to meal

1 cup pumpkin seeds, processed to meal

1 cup of LSA (linseed, sunflower & almond) OR 1  mixed cup of almond meal, sesame seeds, pysillium husk or similar

1/2 cup chia seeds, soaked in 3/4 cup alkaline water for 5 minutes until slightly gelatin like an egg white

1 cup almond milk, oat milk or rice milk

1/3 cup virgin coconut oil

1 Tbsp maca powder (optional)


Process all the seeds (except the chia) in a food processor and then place in a mixing bowl. Add the coconut oil, maca powder and milk and mix together by hand. Now sprout the chia seeds in water for about 2 minutes until it takes on a gelatin form and add to the other ingredients and mix until a dough is formed. Place in a lightly oiled tray and spread out to a thickness of about 1/2 an inch. Bake for 20 minutes at 180 degrees (350F) and then set aside to cool and continue to set.

This can be served with soups or used as a tortilla or eaten as a snack.

Note – if not being eaten within about 2 days you should freeze the pieces to ensure they don’t go off.


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