Ingredients:

• 1 Cup soaked almonds
• 200g Pumpkin (Jap I find works great)
• 1/4 Tahini
• 1/4 Olive Oil
• 1/4 Filtered water
• 1 Garlic clove
• Lemon juice from half a lemon
• Pinch of Salt and Cracked pepper

  Directions:

Soak your your almonds for 1-2 days ideally, if not overnight. Chop up pumpkin into 2 inch pieces with skin removed. Place on a lined baking tray and drizzle with olive oil, salt and pepper.  Bake in a fan forced oven at 180degrees for approximately 30 minutes or until pumpkin is soft. Meanwhile, put almonds in food processor and blend until it forms a rough paste. Add all other ingredients and blend until a creamy paste is formed. You may have to adjust water/oil amounts to achieve the desired consistency as all almonds are different depending on how long they were soaked, there size etc.

Seeded Crackers

Ingredients:

• 1/2 Cup Pumpkin Seeds
• 1/2 Cup Sunflower Seeds
• 1/4 Cup Chia Seeds
• 1/4 Seasame Seeds
• 1/4 Flax Seeds
• 1/4 Poppy Seeds
• 1 Teaspoon Garlic Powder
• 1 Teaspoon Onion Powder
• 1/2 Cup Filtered water
• Cracked Salt and Paper

Directions:

Place all ingredients in a bowl and mix well. Allow to soak for 15 minutes so that the gel forms on the Chia Seeds Place on a lined baking tray and use a spoon to spread out evenly. Crackers should be about 2 mm thick. Bake at 180 degrees for 20 minutes,  flip the sheet and use a knife to cut into cracker shapes (approx 5cm x 3cm) and then return to the oven for a further 15 minutes or until brown. Remove from the oven and allow to cool before storing in an airtight container or jar.

Enjoy!