INGREDIENTS:
~ 400 gr juice pulp (I used a mix of fruit and vegetable used for the juices listed above) ~ 120 gr brownrice flour ~ 80 gr sunflower seeds ~ 80 gr pupkin seeds ~ 3 tbsp olive oil ~ 1 tbsp tahnini ~ 1 tbsp tamari INSTRUCTIONS: Preheat oven to 120 degrees celsius. Put all the ingredients in a bowl and mix well until nicely blended. Pour the mixture onto a large baking tray lined with baking sheet and help yourself with a spoon/spatula to spread it into a thin layer. I think that mine was a little less than half a centimeter so it definitely could have been thinner! Bake for an hour and a half and then check the crispiness. Mine were quite thick so I had to keep them in the oven for another 20 minutes to get them crispy (to check I tried breaking of a piece at the edge and they were done when it wasn't sticky but cracked off!) Let them cool in the oven with the door slightly open and store at room temperature. I prefer not storing then in an airtight container cause for some reason I always get the feeling that they get soggy, but you can go ahead and do that if you have a really good one! |