½ cup sunflower seeds
¼ cup sesame seeds, white and black
2 teaspoons cumin seeds
1 tablespoon chia seeds
1 cup cooked quinoa
1 teaspoon sea salt
1 teaspoon garlic powder
2 tablespoons olive oil
2 teaspoons gluten-free soy sauce
¼ cup cornflour


1.Preheat the oven to 180°C.
2.Soak the chia seeds in 1⁄4 cup water for 10 minutes.
3.Heat a frying pan and dry toast the sunflower, sesame and cumin seeds until fragrant.
4.Allow to cool, then grind in mortar and pestle or in a grinder to a coarse crumb.
5.Put the seed mix, chia seeds and their soaking water and the quinoa in a bowl with the salt, garlic powder, olive oil, soy sauce and cornflour.
6.Combine well then put between layers of baking paper, rolling out in a rough rectangle, approximately 2-3mm thick.
7.Remove the top layer of baking paper and use a sharp knife to score into squares.
8.Put onto a baking tray and cook for 18-20 minutes.
9.Allow to cool (they will crisp up as they cool) and keep in an airtight container.
10.Delicious as is or top with goat’s cheese and top with thinly sliced radishes.

Recipe by Jacqui Cottrell from Kiwi Quinoa / Food Photography Tony Nyberg

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