Original Seed Crackers with Raspberry & Elderflower Kombucha and Beetroot Hummus

Recipe by Ceri Lloyd

Ingredients for the seed crackers

3 cups worth of;

• Pumpkin Seeds
• Sunflower seeds
• Chia seeds
• Flax seeds
• 1/4 cup of Original Equinox Kombucha
• 3/4 cup of warm water
• 2 tbsp Rosemary
• 1 tsp sea salt
• 1 tsp pepper

Method:

1. Place all the seeds in a mixing bowl and mix together well.
2. Next, add the Equinox original kombucha and warm water and continue mixing the seeds until all of the liquid has dissolved.
3. Leave the bowl sit for around an hour.
4. Turn the oven on to 180℃.
5. Line 2 baking trays with parchment paper and divide the seed mixture between the two trays. Pat or roll the seeds out into a thin even layer. You might not fill the entire pan but make sure that the mixture is nice and thin.
6. Cook for an hour, or until firm and crisp. Let the crackers cool before braking them in to bite size pieces.
7. Store in an airtight container at room temperature.

Ingredients for the Raspberry Elderflower Kombucha & Beetroot Hummus

•  2 beetroots
• 1 cup can of chickpeas
• 2 cloves garlic
• 1 tsp sea salt
• 1/4 cup of raspberry elderflower Equinox Kombucha
• 1 tsp pepper
• juice of half a lemon
• 2 tbsp olive oil

Method

1. Cook the beetroot in boiling water until they soften and you can slice a knife right through the middle.
2. Once the beetroot is ready let it cool and peel the skin before placing it in a food processor or blender with the rest of the ingredients.
3. Serve with the crackers and enjoy!

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