½ cup pumpkin seeds + 3 tablespoons
½ cup sunflower seeds + 3 tablespoons
½ cup sesame seeds
¼ cup linseeds
1 clove garlic, roughly chopped
3 tablespoons olive oil
Sprinkle of ground chilli
Pinch of salt
Preheat oven to 180C fan bake. Line a tin with baking paper.
Put all the seeds and the garlic into a food processor and blend until crumb-like. Add the egg, olive oil, chilli and salt. Blend until well combined.
With a spoon, mix through the 3 extra tablespoons of pumpkin and sunflower seeds, then press the mixture firmly into the paper- lined tin with the back of a spoon.
Bake for 15-18 minutes or until golden. Cool for 5 min, then lift the toast out of the tin and slice into quarters, then triangles.