(Adapted from Ann Savino’s recipe of the same name)
1/4 C flaxseeds, roasted
1/4 C sesame seeds
1/2 C pumpkin seeds, roasted
1/2 C sunflower seeds, roasted
1 C cornmeal
1/2 t salt
2 T olive oil
1 C hot water
Coarse salt to sprinkle on top before baking (optional)
Line a 12″x16″ cookie sheet with parchment.
Mix all the seeds, cornmeal and salt in a bowl. Stir to mix well.
Bring water to a boil in a medium saucepan.
Pour in the dry ingredients, and the olive oil, and stir to mix well.
May add 1-2 T hot water if mixture seems dry.
Pour mixture onto lined cookie sheet, and using an offset spatula or your hands, press mixture to fit the cookie sheet from corner to corner. Should be even thickness and no holes.
Sprinkle salt , if desired.
Bake at 300 deg for 70 mins.
Let cool, then break up into irregular pieces.
Store in airtight container.