The tomatoes add a tasty tang and sweetness to these crunchy bites. The key is to spread out as thin as possible. It's from Jerrelle Guy's Black Girl Baking (Page Street, 2018).

1/2 c ground flaxseeds

1 c hot water

1 1/2 c pumpkin seeds

1 c sunflower seeds

fresh or 1 tsp dried oregano

2 cloves garlic

1/2 tsp onion powder

1 tsp salt

1/2 c sun-dried tomatoes, drained and chopped

Preheat oven to 180C. Line a baking sheet with baking paper.

Mix the flaxseeds and water in a small bowl and let thicken for 10 minutes. Transfer to a food processor with all the other ingredients and blitz until fully combined.

Transfer to the middle of your baking sheet and spread out evenly and as thin as possible, using damp fingers or the back of a spoon.

Bake for 25-30 minutes until browned. Remove from the oven and slice into small squares or rectangles. Turn the pieces over with a palette knife, spread out and bake for a further 10-15 minutes until crispy on both sides.

Remove from the oven and allow to cool on the sheet.