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
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Heavy-gauge roasting pan with rack — turkey, rib roast, pan gravy
Stand ribs upright — fit more racks in smoker or grill
Claw crackers and picks — extract every bit of lobster and crab
Record your recipes and experiments — organized cooking journal
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Heavy-gauge roasting pan with rack — turkey, rib roast, pan gravy
Stand ribs upright — fit more racks in smoker or grill
Claw crackers and picks — extract every bit of lobster and crab
Record your recipes and experiments — organized cooking journal
You're reading one of recipes available free. Full library with Gastronome.
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.