It is here.

It is ready.

Your Welcome.

How did I come up with this recipe? Glad you asked! You see,I had left over roast pumpkin and that was the start of the beautiful relationship that produced this cracker. So if you are cooking dinner and cooking pumpkin make sure you keep about a cup worth aside for this recipe.K?

So these little babies were made up on the spot in my kitchen and I filmed it live via insta stories.

What you will need:

1 cup of roasted pumpkin

1 tablespoon of flaxseed

1 tablespoon of quinoa flakes

1/2 cup of almond meal

1 tablespoon of chia seeds

1/2 cup of sunflower seeds

1/2 cup pumpkin seeds

1 tablespoon of oregano

water

salt 

baking tray 

rolling pin

baking paper

What you need to do next:

In a bowl mash your roast pumpkin. Then add all your ingredients excluding the water - that will come in at the end- and combine well. It should be sticky in consistency if its falling apart in your hands add about a tablespoon of water,

In a baking tray lay your mixture and then layer another sheet of baking paper on top. With a rolling pin plenty move it over till you create a thin film. Slowly remove the top sheet and pop in an oven at 120.c for about 20 minutes then drop it down to 100.c for a further 10 minutes. Leave it to cool in the oven completely. Store in an air tight container or about 3 days.

Let me know how you go!