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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.


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.