Root your health

Seeded Probiotic Crackers and Yogurt Kimchi Dip

Prep

bake

serves

20 min

45 - 60 min

4 - 6

Ingredients

¼ cup Flaxseeds/Flax-meal (soaked in ½ cup of water for 30 min)

2 cups Sunflower Seeds

¼ cup Brown Teff flour (Teff Tribes)

2 tbsp Psyllium husk

1 tsp thyme

1 tsp Sea salt

¼ cup Water

¼ cup Slithered Almonds/ pumpkin seeds

1 tsp Roasted sesame seeds

2 tsp Sesame oil/olive oil

Dip

200 g Natural coconut yogurt (COYO)

80 g Kimchi of choice

Method

Preheat the oven at 150 °C and line a baking tray with oil and baking paper.
Roughly chop sunflower seeds or blend them in a food processor for a few seconds.
In a large bowl, combine teff flour, psyllium husk, herbs and salt. Add water and mix until well combined.
Add soaked flaxseeds to the mixing bowl and fold through until well combined.
Spread mixture on a lined baking tray and pressing down using a spatula until flat to a thickness of roughly 1 cm.
Use a knife to faintly press vertical lines into a mixture 3 cm apart (Makes it easier to break after baking)
Bake for 45-60 min. Once dry, crisp and brown, they are ready.
Store in an airtight container for up to 4 weeks.

Notes

For yogurt, kimchi dip combines ingredients and store in the refrigerator in an airtight container for up to 2 weeks. Enjoy as a condiment for a social picnic, side dish to any vegetable curry, or a healthy snack accompanied with carrot/celery sticks.