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weeds and seeds recipe

Weeds and seeds recipe

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This is a great tailgaiting dish! Serve as a main vegetarian dish or a side dish. You won't have any leftovers!

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Weeds and seeds recipe

After 20 minutes is up, remove from oven and, using a frying pan slice, slip the crackers onto a wire rack to cool.

Now put in the oven and bake for 10 minutes for 1mm thick crackers, or 12 minutes for 2mm thick crackers.

Dust a clean table and rolling pin with extra spelt flour. Then divide the ball into thirds and roll each one out, as thin as you can, to about a thickness of 1 to 2mm. Try to make every set the same thickness to cook evenly.

They cool in just 5 minutes.

In a mixing bowl, add the olive oil to the spelt and mix in, with the back of a metal spoon, until well distributed.

Then add all the other dry ingredients stirring to distribute evenly.

Now slowly add the warm water and mix through. Gently knead into a soft, pliable ball.

Cut out rounds with a biscuit cutter or cut into rectangular strips with a knife for ‘thins’.

Put the uncooked crackers on to a tray lined with lightly greased baking paper.

Preheat oven to 350 degrees F (175 degrees C). Spread ramen noodles, sunflower seeds, and almonds onto a baking sheet.

Bake noodles, sunflower seeds, and almonds in the preheated oven until fragrant and toasted, 10 to 15 minutes. Cool to room temperature.

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Combine coleslaw mix and green onions in a large bowl. Pour cooled noodle mixture over the top.

Recipe Summary test

This light and crunchy salad is excellent with BBQ chicken. This recipe is from my mother-in-law and has been a family favorite for years.