DIRECTIONS FOR FLAX CRACKERS
1 Pre-heat your oven to 150ºC.
2 Roughly chop the sunflower seeds in a food processor or using a knife. Add them to a large mixing bowl, followed by the teff flour, psyllium husk, herbs and salt. Mix the ingredients together well, then add the water and mix together.
3 Next add the soaked flaxseeds to the bowl and fold the mixture through until well combined.
4 Line a baking tray with baking paper. Spread the mixture out onto the tray, pressing firmly down until thin and flat - you want it to be about 1cm thick.
5 Use a knife to faintly press vertical lines into the mixture about 3cm apart. This makes it easier to break apart once it’s cooked.
6 Place the tray into the oven and cook for about 45-60 minutes. They are ready once they’re brown, dry and crisp.
DIRECTIONS FOR COYO COCONUT KIM CHI DIP
1. In a food processor, combine 200g of COYO Probiotic Natural Coconut Milk Yoghurt with 80g of the fermented Kim Chi of your choosing.
2. Once smooth, place contents into a bowl and serve with a sprig of coriander and cracked black pepper along side your Prebiotic Flax seed crackers for gut loving snack!
INGREDIENTS FOR FLAX CRACKERS
1/4 cup Flaxseeds (soaked in 1/2 cup water for 30 mins)
2 cups Sunflower Seeds
1/4 cup Brown Teff Flour
2 tablespoons Psyllium Husk
1 teaspoon Rosemary
1 teaspoon Thyme
1 tsp Sea Salt
1/4 cup Water
1/4 cup Dried Cranberries (roughly chopped)
1/4 cup Slithered Almonds
1 teaspoon roasted sesame seeds
2 teaspoons sesame oil
INGREDIENTS FOR COYO COCONUT & KIM CHI DIP
200g COYO Probiotic Natural Coconut Milk Yoghurt
80g of good quality fermented Kim Chi
Black Pepper to serve