Ingredients
1/2 cup Flax seeds
1 tablespoon Arrowroot powder
3 tablespoons Black sesame seeds
3 tablespoons White sesame seeds
3 tablespoons Pepitas, hulled
1 cup Boiling water
1 pinch Flaky sea salt
Preparation
Preheat oven to 320.
In a medium bowl, combine all ingredients except salt. Let steep 15 minutes.
Lay a large sheet of parchment paper on work surface. Use a spatula to pour seed mixture onto parchment in an oblong. Cover with another sheet of paper and use a rolling pin to spread into an 8 x 11" rectangle, 1/4" thick.
Carefully transfer to a baking sheet, peel off top layer of parchment slowly and carefully. Sprinkle with flaky salt.
Bake for 45 minutes. Transfer pan to rack to cool, then break up into large pieces.
May be stored up to one week in airtight container.
