Nutrition Facts
4 servings
4
Recipe for Pesto Spread and Seed Crackers
To try: this recipe for pesto spread and seed crackers.
Ingredients
1 Plain yogurt
1 Pine nut
40 Toasted pumpkin seeds
40 Toasted hulled sesame seeds
40 Red quinoa
50 Lukewarm water
1 Olive oil
Directions
1
Start by mixing the green pesto with the plant-based yogurt, and sprinkle with pine nuts. Set aside in the refrigerator.
2
Preheat the oven to 160°C.
3
In a bowl, pour in all the seeds, add olive oil and mix. Finish with warm water.
4
Cook the mixture for 5 minutes on a baking sheet, watching closely to prevent the seeds from burning.
5
To finish, cut into squares or rectangles after removing from the oven. Let cool before serving alongside the spread.
Ingredients
Ingredients
1 Plain yogurt
1 Pine nut
40 Toasted pumpkin seeds
40 Toasted hulled sesame seeds
40 Red quinoa
50 Lukewarm water
1 Olive oil
Directions
Directions
1
Start by mixing the green pesto with the plant-based yogurt, and sprinkle with pine nuts. Set aside in the refrigerator.
2
Preheat the oven to 160°C.
3
In a bowl, pour in all the seeds, add olive oil and mix. Finish with warm water.
4
Cook the mixture for 5 minutes on a baking sheet, watching closely to prevent the seeds from burning.
5
To finish, cut into squares or rectangles after removing from the oven. Let cool before serving alongside the spread.
Notes
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