Ingredients
- 1 red pepper, chopped
- 3 ripe tomatoes, chopped
- 1 tbsp sun-dried tomato paste
- ½ tsp garlic granules
- 2 tbsp less salt soy sauce
- 60g flax seeds
- 60g mixed seeds
- 75g chia seeds
- Toppings; cottage cheese, tomato, cucumber, watercress or rocket
Method
Step 1
Heat the oven to 170°C/ 150°C fan/ gas 3 ½. Line a large baking sheet with non-stick baking paper.Step 2
Put the pepper, tomatoes, tomato paste, garlic and soy in a high speed blender and whizz until smooth.Step 3
Pour into a mixing bowl then stir in the seeds. Mix to combine then tip onto the baking sheet and spread to 1/2cm thick rectangle then bake for 10 mins.Step 4
Remove from the oven and lightly mark with a knife to 24 even pieces, this will make it easier to portion later. Return to the oven and cook for a further 10-15 mins until golden and crisp.Step 5
Remove to a chopping board, carefully separate into 24 pieces and allow to cool.Step 6
Serve topped with cottage cheese, fresh tomatoes and cucumber. Store any untopped crackers in an airtight container for up to 4 days.