GRAIN FREE CRACKERS WITH PESTO FLAVOUR

Ingredients

                 350g Hokkaido pumpkins

                 900g zucchini

                 200g pumpkin seeds

                 400g sunflower seeds

                 2 tablespoons of pesto

                 ½ teaspoon salt

                 Chilli pepper

Procedure

Cut Hokkaido pumpkin into cubes and cook for 15 minutes. Blend pumpkin cubes with a little water to form a thick puree. Grate zucchini finely. Grind pumpkin and sunflower seeds finely. Mix pumpkin puree, grated seeds and pumpkin, season with pesto, salt and chilli pepper. Keep an eye on the amount of salt, perhaps mixture seems unsalted but after baking will be seasoned enough.

Smear the mixture over the baking paper. Bake on 150°C for 3 hours, or until crackers get crispy. Serve them with avocado, tomatoes, extra virgin olive oil and chilli peppers.

SHARE

About Unknown